Ingredients with Measurements:
- 1 cup tamarind pulp
- 1 cup water
- 1 cup sugar
- 1 tsp salt
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp red chilli powder
- 1 tsp ginger paste
- 1 tsp garlic paste
Special equipment needed:
- Blender or food processor
Step-by-step instructions:
1. In a saucepan, combine tamarind pulp, water, sugar, and salt. Cook over medium heat until the sugar dissolves and the mixture thickens, about 10-15 minutes.
2. In a separate pan, dry roast cumin seeds and coriander seeds until fragrant. Grind them into a fine powder using a spice grinder or mortar and pestle.
3. Add the ground spices, red chilli powder, ginger paste, and garlic paste to the tamarind mixture. Stir well and cook for another 5-10 minutes until the chutney thickens and becomes glossy.
4. Remove from heat and let the chutney cool down to room temperature.
5. Transfer the chutney to a blender or food processor and blend until smooth.
6. Strain the chutney through a fine-mesh sieve to remove any lumps or fibers.
7. Store the chutney in an airtight container in the refrigerator for up to 2 weeks.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat
Serving size:
- Makes about 1 cup of chutney
Nutritional information:
- Calories: 60
- Fat: 0g
- Carbohydrates: 15g
- Protein: 0g
- Sodium: 200mg
- Sugar: 14g
Substitutions for ingredients:
- Tamarind pulp can be substituted with 1 cup of dried tamarind soaked in 1 cup of hot water for 30 minutes.
- Red chilli powder can be substituted with fresh red chillies or cayenne pepper.
Variations:
- Add chopped mint leaves or cilantro for a fresh twist.
- Use jaggery instead of sugar for a more traditional flavor.
- Add a pinch of garam masala for a spicier flavor.
Tips and tricks:
- Adjust the amount of sugar and red chilli powder to your taste.
- If the chutney is too thick, add a little water to thin it out.
- For a smoother texture, blend the chutney for a longer time.
Storage instructions:
- Store the chutney in an airtight container in the refrigerator for up to 2 weeks.
Reheating instructions:
- The chutney can be served cold or at room temperature.
Presentation ideas:
- Serve the chutney in a small bowl or jar with a spoon.
Garnishes:
- Garnish with chopped cilantro or mint leaves.
Pairings:
- Serve with samosas, pakoras, or any other fried snacks.
Suggested side dishes:
- Serve with rice or naan bread.
Troubleshooting advice:
- If the chutney is too sour, add more sugar.
- If the chutney is too sweet, add 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 to prevent spoilage.
Food history:
- Tamarind and red chilli chutney is a popular condiment in Indian cuisine, especially in the northern and western regions.
Flavor profiles:
- Sweet, sour, and spicy.
Serving suggestions:
- Serve as a condiment or dipping sauce.
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Region: Indian