Desert Valley Date

        Date Chutney

 

 

Ingredients
 
Measure
 
Tamarind pod
 
1
 
Hot water
 
1 cup
 
Chopped dates
 
2 cups
 
Sultanas
 
1/3 cup
 
Almonds, chopped
 
1/3 cup
 
Garam masala
 
1 tsp
 
Gr. Ginger
 
1 tsp
 
Cumin seeds, toasted
 
1 tsp
 
Pistachios
 
1/3 cup
 
Rock salt
 
 
Chile powder
 
 
Saffron filaments, infused in Lime juice
 
30
 
Lime juice
 
1 Tbs.

 

 

Directions

 
1. Infuse saffron filaments in 1 Tbs. Lime juice
 
2. Soak the tamarind for 20 minutes
 
3. Drain, squeeze out the pulp and reserve
 
4. Blend the dates, raisins and almonds
 
5. Add lime juice if needed
 
6. Add garam masala, ginger and cumin to tamarind pulp
 
7. Adjust seasoning with salt and chile powder
 
8. Great on pork, lamb or brie cheese
 
9. Garnish with pistachios