Ingredients with Measurements:
- 1 cup tamarind pulp
- 1/2 cup jaggery
- 1/2 cup water
- 1/2 cup chopped garlic
- 1 teaspoon cumin seeds
- 1 teaspoon red chili powder
- Salt to taste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a pan, add tamarind pulp, jaggery, and water. Cook on medium heat for 10-15 minutes or until the jaggery dissolves completely.
2. In a separate pan, roast cumin seeds until fragrant. Add chopped garlic and roast until golden brown.
3. Add the roasted cumin and garlic to the tamarind mixture.
4. Add red chili powder and salt to taste. Mix well.
5. Let the mixture cool down and then blend it in a blender or food processor until smooth.
6. Transfer the chutney to a serving bowl.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium heat
Serving size:
Makes about 1 cup of chutney
Nutritional information:
Calories: 75
Fat: 0.5g
Carbohydrates: 18g
Protein: 1g
Sodium: 50mg
Sugar: 15g
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 mint leaves or cilantro for a refreshing twist.
- Add roasted peanuts or sesame seeds for a nutty flavor.
Tips and tricks:
- Adjust the amount of jaggery and red chili powder according to your taste.
- 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 cold or at room temperature.
Presentation ideas:
Serve the chutney in a small bowl or ramekin.
Garnishes:
Garnish with chopped cilantro or mint leaves.
Pairings:
- Serve with samosas, pakoras, or any other Indian snack.
- Use as a dipping sauce for grilled meats or vegetables.
Suggested side dishes:
- Serve with basmati rice and dal for a complete meal.
- Serve with naan or roti.
Troubleshooting advice:
- If the chutney is too thick, add a little more water to thin it out.
- If the chutney is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to use clean utensils and cookware.
- Store the chutney in the refrigerator to prevent spoilage.
Food history:
Tamarind and garlic chutney is a popular condiment in Indian cuisine. It is often served with snacks and street food.
Flavor profiles:
The chutney has a sweet and tangy flavor with a hint of spice.
Serving suggestions:
Serve the chutney as a condiment or dipping sauce.
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Region: Indian