Ingredients with Measurements:
- 1 cup tamarind pulp
- 1/2 cup jaggery or brown sugar
- 1/4 cup water
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon fennel seeds
- 1/2 teaspoon coriander seeds
- 1/2 teaspoon red chili powder
- 1/2 teaspoon salt
- 1/4 cup lime juice
- 1/4 cup chopped fresh cilantro
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a small saucepan, combine the tamarind pulp, jaggery or brown sugar, and water. Heat over medium heat until the sugar has dissolved and the mixture is smooth.
2. In a separate pan, heat the vegetable oil over medium heat. Add the mustard seeds, cumin seeds, fennel seeds, and coriander seeds. Cook until the seeds start to pop, about 1-2 minutes.
3. Add the tamarind mixture to the pan with the seeds. Stir in the red chili powder and salt.
4. Cook the mixture over low heat for 10-15 minutes, stirring occasionally, until it thickens.
5. Remove from heat and let cool for a few minutes.
6. Transfer the mixture to a blender or food processor. Add the lime juice and cilantro. Blend until smooth.
7. Taste and adjust seasoning as needed.
8. Serve immediately or store in an airtight container in the refrigerator for up to 2 weeks.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for cooking
Serving size:
- Makes about 1 cup of chutney
- Serving size: 1-2 tablespoons per person
Nutritional information:
- Calories: 60 per serving
- Fat: 1g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 0g
Substitutions for ingredients:
- Jaggery or brown sugar can be substituted with white sugar or honey
- Lime juice can be substituted with lemon juice or vinegar
- Cilantro can be substituted with parsley or mint
Variations:
- Add chopped onions or garlic for a savory twist
- Use different spices such as cinnamon or cardamom for a unique flavor
- Add chopped mango or pineapple for a fruity twist
Tips and tricks:
- Soak the tamarind pulp in warm water for 10-15 minutes before using to make it easier to work with
- Adjust the amount of sugar and lime juice to your taste preferences
- Store the chutney in a glass jar with a tight-fitting lid to keep it fresh longer
Storage instructions:
- Store in an airtight container in the refrigerator for up to 2 weeks
Reheating instructions:
- Reheat in the microwave or on the stovetop over low heat until warmed through
Presentation ideas:
- Serve in a small bowl or ramekin with a spoon for dipping
- Garnish with chopped cilantro or lime wedges
Garnishes:
- Chopped cilantro
- Lime wedges
Pairings:
- Serve with Indian dishes such as samosas or pakoras
- Use as a marinade for chicken or fish
- Spread on sandwiches or wraps for added flavor
Suggested side dishes:
- Naan bread
- Basmati rice
- Roasted vegetables
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 to thicken it up
Food safety advice:
- Make sure to use clean utensils and equipment when making the chutney
- Store in the refrigerator to prevent spoilage
Food history:
- Tamarind chutney is a popular condiment in Indian cuisine, often served with street food or snacks
Flavor profiles:
- Sweet, sour, and slightly spicy
Serving suggestions:
- Serve as a dipping sauce or condiment with Indian dishes or as a marinade for meat or fish
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Region: Indian