Sikkimese Style Chapulines Chutney

Ingredients

In this Sikkimese adaptation, the traditional Mexican Salsa de chapulines is transformed into a chutney by incorporating Sikkimese spices and flavors. The original salsa is typically tomato-based and focuses on the flavors of the chapulines. In the Sikkimese version, the chutney incorporates local ingredients such as ginger, garlic, and Sikkimese chili peppers, which add a distinct spiciness and depth of flavor. The chutney also highlights the use of traditional Sikkimese spices like cardamom and turmeric, giving it a unique twist. We alse have the original recipe for Salsa de chapulines, so you can check it out.

• 1 cup (150g) chapulines (grasshoppers) 1 cup (150g) chapulines (grasshoppers)
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1-inch piece of ginger, grated 1-inch piece of ginger, grated
• 2 Sikkimese chili peppers, finely chopped 2 Sikkimese chili peppers, finely chopped
• 1 teaspoon ground cardamom 1 teaspoon ground cardamom
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 tablespoon tamarind paste 1 tablespoon tamarind paste
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 8g, 2g
• Protein: 10g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Rinse the chapulines thoroughly and remove the wings and legs.
2. 2.
   Heat the vegetable oil in a pan over medium heat.
3. 3.
   Add the chopped onion, minced garlic, grated ginger, and chopped chili peppers to the pan. Sauté until the onions are translucent.
4. 4.
   Add the chapulines to the pan and cook for 5-7 minutes, until they are crispy and golden brown.
5. 5.
   Sprinkle the ground cardamom and turmeric over the chapulines and mix well.
6. 6.
   Stir in the tamarind paste and season with salt to taste.
7. 7.
   Cook for an additional 2-3 minutes, allowing the flavors to meld together.
8. 8.
   Remove from heat and let the chutney cool.
9. 9.
   Once cooled, transfer the chutney to a blender or food processor and blend until smooth.
10. 10.
    Garnish with fresh cilantro leaves before serving.

Treat your ingredients with care...

• Chapulines — Ensure that the chapulines are thoroughly cleaned and any wings and legs are removed before cooking. This will enhance the texture and taste of the chutney.

Tips & Tricks

• If you can't find chapulines, you can substitute them with other edible insects like crickets or mealworms for a similar texture and taste.
• Adjust the spiciness of the chutney by adding more or fewer Sikkimese chili peppers according to your preference.
• Serve the chutney as a condiment with traditional Sikkimese dishes or use it as a dip for snacks and appetizers.
• Store the chutney in an airtight container in the refrigerator for up to a week.
• Experiment with different herbs and spices to customize the chutney to your liking.

Serving advice

Serve the Sikkimese Style Chapulines Chutney alongside traditional Sikkimese dishes like momos (dumplings), thukpa (noodle soup), or gundruk (fermented leafy greens). It also pairs well with grilled meats or roasted vegetables, adding a burst of flavor to your meal.

Presentation advice

Present the Sikkimese Style Chapulines Chutney in a small bowl or ramekin, garnished with fresh cilantro leaves. Accompany it with a platter of colorful Sikkimese snacks and appetizers to create an enticing display of flavors and textures.