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Recipe For Onion And Date Chutney For Fish - Yahoo Recipe Search
Food.comMost store bought Worcestershire sauces have anchovies in them. Here is a recipe from The Garden of Vegan by Tanya Barnard and Sarah Kramer that has been veganized! Here's a little history from IndiaCurry.com: History shows that during British Raaj, there was a Governor General for the state of Bengal, Lord Marcus Sandys who enjoyed a Bengali chutney on his fish. The chutney was made with Tamarind, Onions, Garlic, Ginger, Salt, Cayenne Pepper, Sugar cane jaggery, Raisins, Dried Dates, Cinnamon, Cardamom and Cloves. He ordered a batch to take home in 1835 along with the recipe. His home was in Shire, Worcester. By the time the ship arrived, and the Governor took the delivery, the chutney had turned in to an aromatic vinegar. He hired two chemists Lea and Perrin. They took the recipe and made a batch. The pungent aroma was too severe for their liking. However, they let it age for three months to emulate time in the ship. Again the chutney turned into an aromatic vinegar. They made a few modifications. They added soy sauce as a base and vinegar. They added Anchovies, since the chutney was originally made to be served on fish. They replaced Jaggery, Raisins and Dates with molasses. After these modifications, they let it ferment. Further adjustments were made to finally produce the "Worcester sauce" and now marketed as "Worcestershire sauce". Similar formulas are used in United States to create Steak sauces, except there are no Anchovies. The Steak sauces are NOT aged, but cooked to make them more pungent. Tomato purees are also added when making Steak sauces. So, now you have it. If it is raw, its a Chinch-Gur Chutney. If its fermented, its a Worcestershire Sauce. If its cooked, its a Steak Sauce.Sep 6, 2023 · Fry the mustard seeds, fennel seeds and cumin seeds in the oil until their aromas get released. Stir in the ginger and tamarind pulp and let it sizzle for a minute while you stir. Add the dates, brown sugar and remaining spices and a bit of water. Simmer for 20 minutes. Transfer the contents to a blender.
- Chutney
- 268
- Indian
Sep 14, 2023 · Put chopped dates, about ½ cup of water and 2 tbsp tamarind purée in a small pot. Cover with a lid and simmer gently until dates have softened completely. Take off the heat, cool down and blend the chutney into a smooth paste with a stick blender, adding previously toasted spices. Taste and season with a few pinches of salt and maybe another ...
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- Indian
- Small Plates
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Apr 25, 2024 · Instructions. Place the pitted medjool dates in a medium bowl. Pour the boiling water over the dates and let them soak and cool for 15 minutes until they are very soft. While the dates are soaking, toast the cumin and fennel seeds for 2-3 minutes in a dry skillet over medium heat.
- Chaat, Dressing
- 96
- Indian
Aug 20, 2004 · In a food processor combine the onion mixture with the dates and pulse the motor 3 or 4 times. Add the additional vinegar and pulse the motor 2 or 3 times, or until the mixture is combined well ...
- (2)
- 1.5
- Florence Barclay
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directions. Finely chop the dates, figs and onion. Scatter onion into a hot pan, using just enough golden sugar to coat the onion well, and cook for just a few minutes. Do not allow to stick or burn. Add the dates and figs and stir regularly, turning down to a medium heat.
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Now combine the halved dates, ginger, spices, salt, chilli powder and vinegar in a pan and cook for few seconds till dates are tender. Mix sugar and cook until the mixture thickens. Remove the prepared mixture from the fire and then add raisins and almonds by stirring well. Mash the chutney very well and then pour in clean jar.
Jan 7, 2022 · Peel and roughly chop the red onions. Add the oil to a large, heavy bottom, pan and place the onions in it. Set the flame to low and saute onions for 25 minutes or so, stirring every few minutes so the onions do not burn. While the onions are sauteing, peel and roughly chop up the garlic and ginger and set aside.
