Ingredients with Measurements:
- 1 cup tamarind pulp
- 1 cup fresh methi (fenugreek) leaves, chopped
- 1/2 cup jaggery, grated
- 1/2 tsp cumin seeds
- 1/2 tsp coriander seeds
- 1/2 tsp red chili powder
- 1/4 tsp turmeric powder
- Salt to taste
- Water as needed
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a pan, dry roast cumin seeds and coriander seeds until fragrant.
2. Grind the roasted seeds into a fine powder.
3. In a blender or food processor, add tamarind pulp, methi leaves, jaggery, red chili powder, turmeric powder, salt, and the ground spice powder.
4. Add water as needed to blend everything into a smooth paste.
5. Transfer the chutney to a bowl.
- Time:
Preparation time: 15 minutes
- Cooking time: 5 minutes
Temperature:
- Room temperature
Serving size:
- Makes about 1 cup of chutney
Nutritional information:
- Calories: 50
- Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 1g
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or honey.
- Fresh methi leaves can be substituted with dried methi leaves.
Variations:
- Add roasted peanuts or sesame seeds for a nutty flavor.
- Add mint leaves or cilantro for a fresh taste.
- Add garlic or ginger for a spicy kick.
Tips and tricks:
- Adjust the sweetness and spiciness to your liking.
- Store the chutney in an airtight container in the refrigerator for up to a week.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to a week.
Reheating instructions:
- Serve at room temperature.
Presentation ideas:
- Serve the chutney in a small bowl or jar.
- Garnish with fresh methi leaves or cilantro.
Garnishes:
- Fresh methi leaves or cilantro.
Pairings:
- Serve with samosas, pakoras, or any Indian snack.
Suggested side dishes:
- Serve with rice, dal, or any Indian curry.
Troubleshooting advice:
- If the chutney is too thick, add more water to thin it out.
- If the chutney is too sour, add more jaggery to balance the flavors.
Food safety advice:
- Make sure to wash the methi leaves thoroughly before using them.
Food history:
- Tamarind chutney is a popular condiment in Indian cuisine, often used as a dipping sauce for snacks.
Flavor profiles:
- Sweet, sour, and spicy.
Serving suggestions:
- Serve as a condiment or dipping sauce.
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Region: Indian