Fiji Style Mircha and Imli Chutney | That Fiji Taste
Recipe Information
Mircha and Imli Chutney
Cultural Context
Originating from the vibrant culinary traditions of Fiji, Mircha and Imli Chutney is a beloved condiment that marries the heat of green chilies with the tangy sweetness of tamarind. This chutney is often served alongside savory dishes, enhancing flavors and adding a refreshing kick. Its popularity has spread beyond Fiji, inspiring variations in Indian and Caribbean cuisines, where similar sweet and spicy chutneys are enjoyed.
tamarind pulp
🥗Healthier: date paste
💰Cheaper: lemon juice
Date paste adds sweetness while being lower in acidity.
brown sugar
🥗Healthier: coconut sugar
💰Cheaper: white sugar
Coconut sugar is less processed and has a lower glycemic index.
Soak tamarind in water and extract the pulp using your fingers and a large strainer. Discard seeds, pods and fibres from the mixture and set aside.
Split chillies from the middle and leave them joined together as a whole. Remove as much seeds as you can from the chillies. Salt the chillies lightly, making sure to get the salt inside the chillies. Set aside.
In a small frypan, separately dry fry 2 tsp cumin seeds, 2 tsp mustard seeds and 2 tsp fenugreek seeds. You need to dry fry them separately for even cooking. Cool seeds and blend into a fine powder (achar masala). Set aside.
In a pot heat oil on medium heat and add 1 tsp mustard and cook till it crackles, pops and releases an aroma.
Strip the curry leaves from the stalks and chop them roughly. Add them to the pot and cook for a minute or till it becomes crispy.
Add ginger to the pot and cook till slightly brown and raw smell of garlic and ginger has gone.
Add the salted chillies into the pot and stir. After a minute, add 1 tsp salt, stir and cook for another 5 minutes.
Pour the tamarind pulp into the pot and stir ingredients together. Lower heat to avoid sticking and continue to stir frequently.
Add the sultana and dates to the pot and stir till they dissolve into the mixture.
Stir in the blended spices (achar masala) into the pot and mix thoroughly.
Add sugar, 2 tsp salt and rice flour and stir till they dissolve.
Simmer the ingredients on low heat for 10-15 minutes. Switch off the heat and let the chutney cool down.
Pack the chutney into airtight containers or glass jars. Keeps for up to 3 months if refrigerated.
Serve as a side dish to vegetarian meals and snacks.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
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