Ingredients with Measurements:
- 1 cup tamarind pulp
- 1 cup jaggery, grated
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1 cup water
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a saucepan, heat oil over medium heat. Add cumin seeds and mustard seeds and fry until they start to pop.
2. Add tamarind pulp, jaggery, red chili powder, salt, and water to the saucepan. Stir well and bring to a boil.
3. Reduce heat and let the mixture simmer for 10-15 minutes, stirring occasionally.
4. Remove from heat and let it cool down.
5. Once cooled, blend the mixture in a blender or food processor until it becomes smooth.
6. Strain the chutney through a sieve to remove any lumps.
7. Transfer the chutney to a serving bowl.
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium heat
Serving size:
- Makes approximately 1 cup of chutney
Nutritional information:
- Calories: 80
- Total fat: 1g
- Sodium: 200mg
- Total carbohydrates: 18g
- Dietary fiber: 1g
- Sugars: 16g
- Protein: 0g
Substitutions for ingredients:
- Tamarind pulp can be substituted with tamarind concentrate or paste.
- Jaggery can be substituted with brown sugar or palm sugar.
- Red chili powder can be substituted with cayenne pepper or paprika.
Variations:
- Add chopped fresh mint or cilantro for a refreshing twist.
- Add a pinch of garam masala for a more complex flavor.
- Add a tablespoon of grated ginger for a spicy kick.
Tips and tricks:
- Adjust the amount of jaggery and red chili powder to your taste.
- Store the chutney in an airtight container in the refrigerator for up to 2 weeks.
- Serve the chutney with samosas, pakoras, or any Indian snack.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
- The chutney can be served cold or at room temperature. If you prefer it warm, microwave it for a few seconds before serving.
Presentation ideas:
- Serve the chutney in a small bowl or ramekin.
- Garnish with a sprinkle of chopped fresh herbs or a drizzle of yogurt.
Garnishes:
- Chopped fresh mint or cilantro
- Yogurt
Pairings:
- Samosas
- Pakoras
- Bhajis
- Kebabs
Suggested side dishes:
- Basmati rice
- Naan bread
- Raita
Troubleshooting advice:
- If the chutney is too thick, add a little more water to thin it out.
- If the chutney is too thin, let it simmer for a few more minutes to thicken it.
Food safety advice:
- Make sure to use clean utensils and cookware when making the chutney.
- Store the chutney in the refrigerator to prevent bacterial growth.
Food history:
- Tamarind and jaggery chutney is a popular condiment in Indian cuisine. It is often served with savory snacks and street food.
Flavor profiles:
- Sweet, sour, and spicy
Serving suggestions:
- Serve as a condiment with Indian snacks or as a dipping sauce for grilled meats.
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Region: Indian