Ingredients with Measurements:
- 2 ripe mangoes, peeled and diced
- 1 cup tamarind paste
- 1 cup brown sugar
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon mustard seeds
- 1 teaspoon ginger, grated
- 1 teaspoon garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 cup water
Special Equipment Needed:
- Blender or food processor
- Saucepan
Step-by-Step Instructions:
1. In a dry saucepan, toast the cumin, coriander, and mustard seeds until fragrant. Remove from heat and let cool.
2. In a blender or food processor, blend the toasted seeds until finely ground.
3. In the same saucepan, combine the ground spices, tamarind paste, brown sugar, ginger, garlic, salt, chili powder, and water. Stir until well combined.
4. Bring the mixture to a boil over medium heat, stirring constantly.
5. Reduce the heat to low and simmer for 20-25 minutes, stirring occasionally, until the chutney has thickened and the mangoes have softened.
6. Remove from heat and let cool.
7. Transfer the chutney to a clean, airtight container and store in the refrigerator for up to 2 weeks.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for boiling, low heat for simmering
Serving size:
- Makes approximately 2 cups of chutney
Nutritional information:
- Calories: 70 per serving
- Fat: 0.2g
- Carbohydrates: 18.2g
- Protein: 0.5g
Substitutions for ingredients:
- White sugar can be used instead of brown sugar
- Ground spices can be used instead of whole seeds
- Lemon juice can be used instead of tamarind paste
Variations:
- Add diced onions or raisins for extra texture and flavor
- Use green mangoes for a tangier taste
- Add a pinch of cinnamon or cardamom for a spicier flavor
Tips and Tricks:
- Adjust the amount of chili powder to your preferred level of spiciness
- Use a non-reactive saucepan to prevent the chutney from turning bitter
- Stir the chutney frequently to prevent it from burning
Storage Instructions:
- Store in an airtight container in the refrigerator for up to 2 weeks
Reheating Instructions:
- Reheat in a saucepan over low heat, stirring occasionally, until warmed through
Presentation Ideas:
- Serve in a small bowl or ramekin
- Garnish with fresh herbs or chopped nuts
Garnishes:
- Fresh cilantro or mint leaves
- Chopped peanuts or cashews
Pairings:
- Serve with grilled meats or vegetables
- Use as a dip for crackers or chips
Suggested Side Dishes:
- Basmati rice
- Naan bread
Troubleshooting Advice:
- If the chutney is too thick, add a little water to thin it out
- If the chutney is too thin, simmer for a few more minutes to thicken it
Food Safety Advice:
- Use clean utensils and equipment when making the chutney
- Store in the refrigerator and discard if it develops an off odor or flavor
Food History:
- Chutney originated in India and is a condiment made from fruits, vegetables, and spices
Flavor Profiles:
- Sweet, tangy, spicy
Serving Suggestions:
- Serve as a condiment or dip
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Indian