Ingredients with Measurements:
- 1 cup tamarind pulp
- 2 cups chopped onions
- 1/4 cup jaggery (or brown sugar)
- 1 teaspoon salt
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds
- 1 tablespoon vegetable oil
- 1/2 cup water
Special Equipment Needed:
- Blender or food processor
Step-by-Step Instructions:
1. Heat the oil in a pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds.
2. Add the chopped onions and sauté until they turn translucent.
3. Add the tamarind pulp, jaggery (or brown sugar), salt, and red chili powder. Mix well.
4. Add the water and bring the mixture to a boil.
5. Reduce the heat to low and let the chutney simmer for 10-15 minutes, stirring occasionally.
6. Remove the pan from heat and let the mixture cool down.
7. Transfer the mixture to a blender or food processor and blend until smooth.
8. Serve the chutney at room temperature or chilled.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Medium heat for sautéing onions
- Low heat for simmering the chutney
Serving size:
- Makes about 2 cups of chutney
Nutritional information:
- Calories: 50 per serving (1 tablespoon)
- Fat: 1g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 1g
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or honey.
- Red chili powder can be substituted with cayenne pepper or paprika.
Variations:
- Add some grated ginger or garlic for extra flavor.
- Use different types of onions, such as red onions or shallots.
- Add some chopped fresh cilantro or mint leaves for a fresh taste.
Tips and Tricks:
- Adjust the amount of jaggery and red chili powder according to your taste.
- If the chutney is too thick, add a little more water to thin it out.
- 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:
- The chutney can be served at room temperature or chilled. If you prefer it warm, heat it up in a microwave or on a stove.
Presentation Ideas:
- Serve the chutney in a small bowl or jar.
- Garnish with some chopped cilantro or mint leaves.
Garnishes:
- Chopped cilantro or mint leaves
Pairings:
- Tamarind onion chutney pairs well with Indian snacks such as samosas, pakoras, and chaat.
Suggested Side Dishes:
- Serve the chutney with naan bread or roti.
Troubleshooting Advice:
- If the chutney is too sour, add a little more jaggery or brown sugar.
- If the chutney is too sweet, add a little more tamarind pulp or lemon juice.
Food Safety Advice:
- Make sure to use clean utensils and equipment when making the chutney.
- Store the chutney in the refrigerator and consume within a week.
Food History:
- Tamarind onion chutney is a popular condiment in Indian cuisine. It is usually served with snacks or as a side dish.
Flavor Profiles:
- The chutney has a sweet and tangy flavor with a hint of spice.
Serving Suggestions:
- Serve the chutney as a condiment with Indian snacks or as a side dish with a meal.
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Region: Indian