Jain Amrood ki Chutney

Ingredients

In this Jain adaptation of Amrood ki Chutney, we ensure that the recipe adheres to Jain vegetarian principles by excluding ingredients like garlic and onion. The chutney is prepared using only plant-based ingredients, making it suitable for those following a Jain vegetarian diet. We alse have the original recipe for Amrood ki chutney, so you can check it out.

• 4 ripe guavas, peeled and chopped 4 ripe guavas, peeled and chopped
• 1 tablespoon jaggery (gur), grated 1 tablespoon jaggery (gur), grated
• 1 teaspoon cumin seeds (jeera) 1 teaspoon cumin seeds (jeera)
• 1 teaspoon black salt (kala namak) 1 teaspoon black salt (kala namak)
• 1 teaspoon roasted cumin powder 1 teaspoon roasted cumin powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 tablespoon fresh coriander leaves, chopped 1 tablespoon fresh coriander leaves, chopped
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• Salt to taste Salt to taste

Nutrition

• Calories (kcal / KJ): 80 kcal / 335 KJ
• Fat (total, saturated): 0.5g, 0g
• Carbohydrates (total, sugars): 20g, 15g
• Protein: 1g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a blender, add the chopped guavas and blend until smooth.
2. 2.
   Heat a pan over medium heat and dry roast the cumin seeds until fragrant.
3. 3.
   In the blender, add the roasted cumin seeds, black salt, roasted cumin powder, red chili powder, jaggery, fresh coriander leaves, lemon juice, and salt. Blend until well combined.
4. 4.
   Transfer the chutney to a serving bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
5. 5.
   Serve chilled and enjoy with your favorite Jain vegetarian dishes.

Treat your ingredients with care...

• Guavas — Choose ripe guavas that are slightly soft to the touch for the best flavor and texture.
• Jaggery — If jaggery is not available, you can substitute it with brown sugar or palm sugar for a similar sweetness.
• Black salt — Black salt adds a unique flavor to the chutney. If you don't have black salt, you can use regular salt, but the taste will be slightly different.
• Roasted cumin powder — To make roasted cumin powder, dry roast cumin seeds in a pan until fragrant and then grind them into a fine powder using a spice grinder or mortar and pestle.
• Lemon juice — Freshly squeezed lemon juice adds a tangy kick to the chutney. Adjust the amount according to your taste preference.

Tips & Tricks

• For a spicier chutney, increase the amount of red chili powder.
• Adjust the sweetness by adding more or less jaggery according to your taste.
• If the chutney is too thick, you can add a little water to achieve the desired consistency.
• Store the chutney in an airtight container in the refrigerator for up to a week.
• Serve the chutney as a dip with samosas, pakoras, or as a spread on sandwiches for an extra burst of flavor.

Serving advice

Serve the Jain Amrood ki Chutney chilled as a condiment alongside Jain vegetarian dishes. It pairs well with rice, roti, paratha, or as a dip for snacks.

Presentation advice

Garnish the chutney with a sprinkle of freshly chopped coriander leaves to add a pop of color. Serve it in a small bowl or a traditional Indian chutney dish to enhance the visual appeal.