Best 2 Zanzibari Chutney Part Of Zanzibari Pulaopilaf Recipes
Zanzibar chutney is a unique and flavorful condiment that originated in the vibrant culinary traditions of Zanzibar, an enchanting island located off the coast of Tanzania. This delectable chutney is a harmonious blend of sweet, sour, and spicy notes, making it a versatile accompaniment to a variety of dishes. It is commonly served alongside Zanzibar pulao, a fragrant and aromatic rice pilaf that is a staple in Zanzibari cuisine.
This article presents a collection of authentic Zanzibari chutney recipes, each offering a distinct twist on this beloved condiment. From the classic tomato chutney, bursting with ripe tomatoes and a medley of spices, to the tangy tamarind chutney, featuring the sweet and sour flavors of tamarind fruit, these recipes cater to diverse palates. Additionally, there are recipes for coconut chutney, known for its creamy texture and subtle sweetness, and green mango chutney, offering a vibrant and refreshing taste. Whether you are a seasoned cook or a culinary novice, these recipes will guide you in creating an authentic Zanzibari chutney that will elevate your meals to new heights of flavor.
PAKISTANI BHAGAR WALAY CHAWAL (STIR FRIED RICE) OR ZANZIBARI PUL
Although this recipe has no major ingredient than rice. It has a very unique taste because of the garam masalas in it. I usually substitute it with plain white rice for meals when I am craving for something less bland. This is also a part of Zanzibari Pulao's recipe. Zanzibari Chutney (Part of Zanzibari Pulao/Pilaf) recipe #(will update soon)
Provided by The UnModern Woman
Categories Long Grain Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a pan & fry onions in it till they turn golden brown.
- Add cardamom pods (bari elaichi), cinnamon sticks (dalchini, cloves (laung), cumin seeds (zeera), 2 teaspoons salt and stir fry on medium heat for 2 minutes.
- Now add water & the remaining 1 teaspoon salt and turn the heat up on high & wait till the water starts boiling.
- Add rice & cook them uncovered on high heat for 5 minutes or till the water dries up.
- Gently mix the rice and cover the pan, closing the lid tightly making sure no steam passes by & cook on low heat for 10 minutes or until the rice is done.
- Serve with Daal, Chilli chicken, Murghi Ka Salan (Chicken Curry) or as Zanzabari Pulao's rice.
ZUCCHINI CHUTNEY
There always seems to be a glut of zucchini...with every gardener having more than he or she can use! So I have spent lots of time looking for different uses for zucchini. One day I was thinking of my homemade chutney and suddenly decided to use zucchini in it. Now we serve it with almost anything - hot dogs, roast beef, chicken, as a sandwich spread - you name it.
Provided by Taste of Home
Time 1h5m
Yield about 3-1/2 cups.
Number Of Ingredients 12
Steps:
- Peel zucchini and discard any large seeds; chop into small pieces (about 5 cups). Finely chop apple, onion and green pepper; place in a Dutch oven along with zucchini and remaining ingredients. , Bring to a boil. Reduce heat and simmer, uncovered, over medium heat until thick, about 45-55 minutes, stirring often. Cool. Ladle into jars; cover and refrigerate.
Nutrition Facts : Calories 112 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 124mg sodium, Carbohydrate 28g carbohydrate (26g sugars, Fiber 1g fiber), Protein 1g protein.
Tips:
- Opt for ripe tomatoes for a sweeter, more flavorful chutney.
- Use a variety of chilies to achieve your desired heat level. Deseed the chilies before use to reduce the heat if needed.
- Toast the spices before grinding them to enhance their flavor and aroma.
- Use fresh lemon juice for the best flavor. Bottled lemon juice can be used as a substitute, but the flavor will be less bright.
- Store the chutney in an airtight container in the refrigerator for up to two weeks.
Conclusion:
Zanzibari chutney is a delicious and versatile condiment that can be enjoyed with a variety of dishes. It is easy to make and can be tailored to your own taste preferences. Whether you are looking for a spicy chutney to add some heat to your meal or a sweet and tangy chutney to balance out a rich dish, this recipe is sure to please.
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