Ingredients with Measurements:
- 1 cup tamarind pulp
- 1 cup jaggery, grated
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon red chili powder
- 1 teaspoon salt
- 1 teaspoon black salt
- 1/2 teaspoon ginger powder
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon asafoetida
- 2 cups water
Special equipment needed:
- Blender or food processor
- Strainer
Step-by-step instructions:
1. In a pan, dry roast cumin seeds, coriander seeds, and fennel seeds until fragrant.
2. Let the roasted spices cool down and then grind them into a fine powder.
3. In a saucepan, add tamarind pulp, jaggery, water, red chili powder, salt, black salt, ginger powder, and asafoetida.
4. Cook the mixture on medium heat until the jaggery dissolves completely.
5. Add the ground spice powder to the saucepan and mix well.
6. Cook the mixture on low heat for 10-15 minutes or until it thickens.
7. Turn off the heat and let the mixture cool down.
8. Once cooled, blend the mixture in a blender or food processor until smooth.
9. Strain the chutney through a fine-mesh strainer to remove any lumps.
10. Transfer the chutney to a clean jar and store it in the refrigerator.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for cooking
- Store in the refrigerator
Serving size:
- Makes about 2 cups of chutney
- Serving size: 1 tablespoon
Nutritional information:
- Calories: 35
- Fat: 0.1g
- Carbohydrates: 9g
- Protein: 0.2g
- Fiber: 0.2g
- Sugar: 8g
Substitutions for ingredients:
- Jaggery can be substituted with brown sugar or honey.
- Asafoetida can be substituted with garlic powder.
Variations:
- Add mint leaves or cilantro for a fresh flavor.
- Add chopped dates or raisins for a sweeter taste.
- Add roasted peanuts or sesame seeds for a crunchy texture.
Tips and tricks:
- Adjust the amount of jaggery and red chili powder according to your taste preference.
- Use a non-stick pan to avoid burning the chutney.
- Store the chutney in an airtight container to prevent it from drying out.
Storage instructions:
- Store the chutney in a clean jar with a tight-fitting lid.
- Keep the jar in the refrigerator for up to 2 weeks.
Reheating instructions:
- Take out the required amount of chutney from the refrigerator.
- Let it come to room temperature before serving.
Presentation ideas:
- Serve the chutney in a small bowl or ramekin.
- Garnish with chopped cilantro or mint leaves.
Garnishes:
- Chopped cilantro or mint leaves.
Pairings:
- Tamarind and jaggery saunth chutney pairs well with samosas, pakoras, and other Indian snacks.
Suggested side dishes:
- Serve with a side of yogurt or raita to balance the flavors.
Troubleshooting advice:
- If the chutney is too thick, add a little water to thin it out.
- If the chutney is too thin, cook it for a few more minutes to thicken it.
Food safety advice:
- Always use clean utensils and equipment while making the chutney.
- Store the chutney in the refrigerator to prevent bacterial growth.
Food history:
- Tamarind and jaggery saunth chutney is a popular condiment in Indian cuisine. It is commonly served with snacks like samosas and pakoras.
Flavor profiles:
- The chutney has a sweet and sour taste with a hint of spice.
Serving suggestions:
- Serve the chutney as a dip or spread with Indian snacks.
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Region: Indian