Ingredients with Measurements:
- 1 cup tamarind pulp
- 2 cups grated green mango
- 1 cup jaggery or brown sugar
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon asafoetida
- 1/4 cup water
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a pan, dry roast cumin seeds, coriander seeds, and fennel seeds until fragrant.
2. Grind the roasted seeds into a fine powder using a blender or food processor.
3. In a separate pan, add tamarind pulp, grated green mango, jaggery or brown sugar, red chili powder, salt, black pepper, and asafoetida.
4. Cook the mixture on medium heat until the jaggery or brown sugar dissolves and the mixture thickens.
5. Add the ground spice powder and water to the mixture and continue to cook for another 5-10 minutes.
6. Remove from heat and let it cool down.
7. Once cooled, blend the mixture into a smooth chutney using a blender or food processor.
8. Transfer the chutney to a serving bowl.
- Time:
Preparation time: 15 minutes
- Cooking time: 20-25 minutes
Temperature:
- Medium heat
Serving size:
- Makes approximately 2 cups of chutney
Nutritional information:
- Calories: 60 per serving
- Fat: 0.5g
- Carbohydrates: 15g
- Protein: 0.5g
- Fiber: 1g
Substitutions for ingredients:
- Jaggery or brown sugar can be substituted with white sugar or honey.
- Asafoetida can be substituted with garlic powder.
Variations:
- Add chopped mint leaves or cilantro for a fresh flavor.
- Add chopped onions or garlic for a savory twist.
- Add chopped dates or raisins for a sweeter taste.
Tips and tricks:
- Adjust the amount of red chili powder according to your taste preference.
- Use a non-stick pan to prevent the chutney from sticking to the bottom.
- Store the chutney in an airtight container in the refrigerator for up to 2 weeks.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
- The chutney can be reheated in the microwave or on the stove.
Presentation ideas:
- Serve the chutney in a small bowl with a spoon.
- Garnish with chopped cilantro or mint leaves.
Garnishes:
- Chopped cilantro or mint leaves.
Pairings:
- Tamarind green mango chutney pairs well with samosas, pakoras, or any Indian appetizer.
Suggested side dishes:
- Serve with naan bread or rice.
Troubleshooting advice:
- If the chutney is too thick, add a little water to thin it out.
- If the chutney is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to wash the green mango thoroughly before grating it.
Food history:
- Tamarind green mango chutney is a popular condiment in Indian cuisine.
Flavor profiles:
- Sweet, sour, and spicy.
Serving suggestions:
- Serve as a condiment with any Indian meal.
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Region: Indian