Sweet chutney

Product :saffron
Category :
Nº of Portions :1
Origin : India
Source : From the book ?THE ESSENTIAL SAFFRON COMPANION? by John Humphries

Method :
Prepare the saffron infusion. Soak the tamarind in one cup of hot water for 20 minutes, then squeeze out the fruit?s pulp and reserve. Remove the stones from the dates then blend to a purée with the raisins and almonds. A little of the soaking water can be added to help the texture. Gently heat the tamarind pulp adding the garam masala, the ginger and cumin. Then add the date/raisin purée, stir well and taste, adjust the seasoning of salt and chilli powder; add the saffron infusion. Remove from the heat and allow to cool until the flavours combine; garnish with sliced pistachios.
Advice :
30 saffron filaments infused in 15 ml of lime juice
1 tamarind 20 dates soaked in 1 cup of water and drained
25 g raisins soaked in ½ cup of water and drained
25 g almonds, chopped
1 teaspoon garam masala
1 teaspoon dry ginger powder
1 teaspoon cumin seeds, roasted or dry fried and powdered
25 g pistachios, sliced or shaved
Rock salt and chilli powder to taste

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