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Chutney Recipe-1

The document provides an updated recipe for Momo Chutney, detailing the ingredients and their proportions for one can of diced tomatoes, along with a step-by-step method for preparation. Key steps include blending the base ingredients, cooking the tomato mixture, adding spices, and packaging the chutney. Additional notes emphasize the importance of flavor integration and tasting throughout the cooking process.

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iamdevale11
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71 views2 pages

Chutney Recipe-1

The document provides an updated recipe for Momo Chutney, detailing the ingredients and their proportions for one can of diced tomatoes, along with a step-by-step method for preparation. Key steps include blending the base ingredients, cooking the tomato mixture, adding spices, and packaging the chutney. Additional notes emphasize the importance of flavor integration and tasting throughout the cooking process.

Uploaded by

iamdevale11
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Download as DOCX, PDF, TXT or read online on Scribd
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Momo Chutney Recipe (Updated)

Ingredients Used: Fresh Garlic, Fresh Ginger, Fresh Cilantro, Salt, Sugar, Black
Pepper, Szechuan Pepper, Special Mix, Cumin+ Coriander powder, Vinegar

Proportions for One Can of Diced Tomato (796ml):


 Fresh Garlic: 9.5 g
 Fresh Ginger: 6.5 g
 Fresh Cilantro: 10.0 g
 Salt: 5.8 g
 Sugar: 9.0 g
 Black Pepper: 0.5 g
 Szechuan Pepper: 2.8 g
 Special Mix: 3.2 g
 Cumin + Coriander: 0.90 g
 Vinegar: 20.0 g/L
Note: Adjust the spice quantities according to the number of cans being used. For
example, if you are boiling 20 cans of tomatoes, multiply all ingredient amounts by
20.

Step-by-Step Method:
1. Blending Base Ingredients:
o Blend diced tomatoes, fresh ginger, garlic, and cilantro from the cans
in the food processor. Process each batch for about 2 minutes or until
smooth. This ensures the base mixture is well-blended before cooking.
2. Cooking the Tomato Mixture:
o Transfer the blended tomato mixture to a large steel cooking pot used
for cooking.
o Set the induction heat to the highest setting and bring the mixture to a
boil. Stir every minute to prevent burning or uneven cooking. Avoid
over-stirring, as it can lead to uncooked tomatoes.
o Once boiling, reduce the heat a bit and let it simmer for 3 hours. Keep
stirring periodically to ensure the consistency is thick, soft, and
reddish.
3. Preparing Spices:
o While the tomato mixture is boiling, measure all the spices, including
salt, sugar, black pepper, Szechuan pepper, special mix, cumin +
coriander, and vinegar. Double-check the measurements using the
kitchen spice scale to ensure accuracy.
4. Adding Spices:
o When the tomato mixture is fully boiled, thickened, and has a deep
reddish color, reduce the heat to low.
o Add the measured spices to the pot and stir thoroughly for about 2
minutes to ensure even distribution.
o Taste the chutney to adjust the flavors as needed. If making a spicy
chutney, add fresh grounded chili gradually, tasting after each addition
until the desired spice level is achieved.
5. Packaging:
o Pour the finished chutney into red round plastic boxes.

o Label each box with the date and whether it is spicy or non-spicy.

o Store the boxes in the refrigerator.

6. Clean-Up:
o Thoroughly clean all surfaces, equipment, and floors used during the
preparation process.
o Refer to the Kitchen Closing Checklist for detailed instructions on
closing the kitchen properly.

Additional Notes:
 The updated method ensures that blending the tomatoes with ginger, garlic,
and cilantro first enhances flavor integration.
 Adding spices toward the end of cooking preserves their aroma and taste.
 Tasting at multiple stages ensures flavor consistency and balance.

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