Onion Tamarind Chutney

Ingredients and Weight:

1. Onions - 300 grams (chopped)
2. Tamarind pulp - 100 grams
3. Red bell peppers - 2 (chopped)
4. Garlic - 3 cloves (minced)
5. Cooking oil - 4 tablespoons
6. Brown sugar - 50 grams
7. Salt - 1 teaspoon
8. Freshly ground black pepper - 1/2 teaspoon
9. Cider vinegar or lemon juice - 2 tablespoons
10. Cilantro or basil - for garnish (optional)

Preparation Time:

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes

Difficulty Level:

Level 3 (Moderate)

Preparation Method Steps:

1. In a large saucepan, heat the cooking oil and add the chopped onions. Sauté until translucent.
2. Add the minced garlic and chopped red bell peppers and continue to cook for 2-3 minutes.
3. Add the tamarind pulp and stir well to combine.
4. Pour in enough water to cover the ingredients and bring to a boil. Reduce heat and let it simmer for 15 minutes.
5. Stir in the brown sugar, salt, and black pepper.
6. Add the cider vinegar or lemon juice and cook for another 5-7 minutes, until the chutney reaches a thick, jam-like consistency.
7. Garnish with fresh cilantro or basil leaves (if using).
8. Transfer to a serving bowl and cool before serving.

Nutritional Information: (Based on average values; varies depending on actual measurements and brands used)

• Calories: Approximately 200-250 calories per serving (based on size of serving)
• Fat: 8-12 grams
• Carbohydrates: 30-40 grams
• Protein: 5-7 grams (Note: Nutritional information may vary depending on the specific ingredients used.)

Dish Characteristics:

• A sweet and sour chutney with a unique flavor combination of tamarind and onions.
• Slightly spicy with a pronounced garlic flavor.
• Goes well with grilled meats, poultry, or as a sandwich spread.

User Comments:

1. "Love the combination of flavors in this chutney! It's a great complement to my grilled chicken." - John Doe, New York
2. "This chutney is so unique and tasty! It's a must-try for any chutney lover." - Jane Smith, California
3. "The tamarind gives this chutney a unique tangy taste that I really enjoy." - Michael Johnson, Texas

Special Precautions and Tips:

• Use fresh tamarind pulp for best results; if not available, you can use tamarind concentrate or paste.
• Adjust the sugar quantity according to your preference for sweetness.
• This chutney pairs well with spicy dishes or can be used as a condiment for sandwiches or grilled meats.
• Store leftover chutney in an air-tight container in the refrigerator for up to a week.