Ingredients with Measurements:
- 1 cup tamarind pulp
- 1 cup chopped plums
- 1 cup brown sugar
- 1 tsp cumin seeds
- 1 tsp coriander seeds
- 1 tsp fennel seeds
- 1 tsp red chili powder
- 1 tsp salt
- 1 cup water
Special equipment needed:
- Blender or food processor
- Saucepan
Step-by-step instructions:
1. In a saucepan, roast the cumin, coriander, and fennel seeds until fragrant.
2. Add the tamarind pulp, chopped plums, brown sugar, red chili powder, salt, and water to the saucepan.
3. Stir well and bring to a boil.
4. Reduce heat and let the mixture simmer for 30 minutes, stirring occasionally.
5. Remove from heat and let cool.
6. Once cooled, blend the mixture in a blender or food processor until smooth.
7. Transfer the chutney to a clean jar or container.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Medium heat
Serving size:
Makes about 2 cups of chutney
Nutritional information:
Serving size: 1 tablespoon
Calories: 25
Fat: 0g
Carbohydrates: 6g
Protein: 0g
Substitutions for ingredients:
- Tamarind pulp can be substituted with tamarind concentrate or paste.
- Plums can be substituted with apricots or peaches.
- Brown sugar can be substituted with jaggery or palm sugar.
Variations:
- Add chopped onions or garlic for a savory twist.
- Add chopped mint or cilantro for a fresh flavor.
- Add chopped raisins or dates for a sweeter taste.
Tips and tricks:
- Adjust the amount of red chili powder according to your preferred level of spiciness.
- If the chutney is too thick, add a little water to thin it out.
- Store the chutney in an airtight container in the refrigerator for up to 2 weeks.
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. If you prefer it warm, heat it up in a saucepan over low heat.
Presentation ideas:
Serve the chutney in a small bowl or jar with a spoon for easy serving.
Garnishes:
Garnish with chopped cilantro or mint leaves.
Pairings:
- Serve with samosas, pakoras, or other Indian appetizers.
- Use as a dipping sauce for grilled meats or vegetables.
- Spread on sandwiches or wraps for added flavor.
Suggested side dishes:
- Serve with rice or naan bread.
- Pair with a fresh salad or roasted vegetables.
Troubleshooting advice:
- If the chutney is too sour, add more brown sugar to balance the flavors.
- If the chutney is too sweet, add more tamarind pulp to balance the flavors.
Food safety advice:
- Make sure to use clean utensils and containers when preparing and storing the chutney.
- Store the chutney in the refrigerator to prevent spoilage.
Food history:
Tamarind-Plum Chutney is a popular condiment in Indian cuisine. It is often served with appetizers or used as a dipping sauce for grilled meats or vegetables.
Flavor profiles:
Tamarind-Plum Chutney is a sweet and tangy condiment with a hint of spice.
Serving suggestions:
Serve the chutney in a small bowl or jar with a spoon for easy serving.
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Region: Indian