Ingredients with Measurements:
- 1 cup tamarind pulp
- 1 cup chopped coriander leaves
- 1/2 cup jaggery
- 1 teaspoon cumin seeds
- 1 teaspoon salt
- 1/2 teaspoon red chili powder
- 1/4 teaspoon black pepper powder
- 1/4 teaspoon ginger powder
- 1/4 teaspoon garlic powder
- 1/4 cup water
Special Equipment Needed:
- Blender or food processor
Step-by-Step Instructions:
1. In a blender or food processor, add tamarind pulp, chopped coriander leaves, jaggery, cumin seeds, salt, red chili powder, black pepper powder, ginger powder, garlic powder, and water.
2. Blend all the ingredients until it forms a smooth paste.
3. Transfer the chutney to a serving bowl.
Time:
Preparation time: 10 minutes
Cooking time: 0 minutes
Temperature:
Room temperature
Serving size:
Makes about 1 cup of chutney
Nutritional information:
Per serving (1 tablespoon):
- Calories: 20
- Fat: 0g
- Carbohydrates: 5g
- Protein: 0g
- Fiber: 0g
- Sugar: 4g
- Sodium: 60mg
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or honey.
- Tamarind pulp can be substituted with lime juice or lemon juice.
- Coriander leaves can be substituted with mint leaves or parsley.
Variations:
- Add 1/4 cup of chopped onions for a more savory flavor.
- Add 1/4 cup of chopped tomatoes for a tangy flavor.
- Add 1/4 cup of chopped mango for a sweet and sour flavor.
Tips and Tricks:
- Adjust the amount of jaggery and salt according to your taste preference.
- Add more water if the chutney is too thick.
- Store the chutney in an airtight container in the refrigerator for up to 1 week.
Storage Instructions:
Store the chutney in an airtight container in the refrigerator for up to 1 week.
Reheating Instructions:
The chutney does not need to be reheated.
Presentation Ideas:
Serve the chutney in a small bowl with a spoon.
Garnishes:
Garnish the chutney with a few coriander leaves.
Pairings:
- Serve with samosas, pakoras, or any other Indian snacks.
- Use as a dipping sauce for grilled meats or vegetables.
Suggested Side Dishes:
- Serve with rice or naan bread.
Troubleshooting Advice:
- If the chutney is too sour, add more jaggery or sugar.
- If the chutney is too sweet, add more tamarind pulp or lime juice.
- If the chutney is too thick, add more water.
Food Safety Advice:
- Make sure to wash the coriander leaves thoroughly before using.
- Store the chutney in the refrigerator to prevent bacterial growth.
Food History:
Tamarind and coriander chutney is a popular condiment in Indian cuisine. It is usually served with snacks or used as a dipping sauce for grilled meats or vegetables.
Flavor Profiles:
This chutney has a sweet and sour flavor with a hint of spice from the red chili powder and black pepper powder.
Serving Suggestions:
Serve the chutney as a condiment or dipping sauce with your favorite Indian snacks or grilled meats and vegetables.
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Region: Indian