Moderator Note: I ran the recipe at calorie count... the nutrition is included at the end of the recipe!
Tamarind Date Chutney - Persian Torshi-e Khorma - 34g Carbs, 4g Fiber
Recipe By:
Serving Size: 12
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cals) - Lower Carbs - Low Fat (Less than 10%) - Vegan
1 cup Thai tamarind concentrate -- strained to remove grit
1/3 cup freshly squeezed lime juice -- plus more if needed
2 tablespoons sumac
1 teaspoon kosher salt
2 cloves garlic -- minced
1 piece fresh ginger -- one-inch, peeled and minced
1/2 teaspoon ground cinnamon
1 pound Medjool dates -- pitted
In a large bowl, whisk the tamarind with the lime juice, sumac, kosher salt, garlic, ginger, and cinnamon. Add the dates and toss well. Transfer the mixture to a clean glass jar and add more lime juice as needed to cover any exposed dates. Seal and store in the refrigerator. Shake every few days to break up the crystallization. The dates will be ready to eat in 6 weeks and will last for about 6 months in the refrigerator.
Makes about 3 cups
This sublime condiment brings together tamarind, lime, ginger, cinnamon, and sugary dates. Once pickled in the tamarind, the dates crystallize and dissolve into a soft paste similar to a chutney. After 6 weeks, the pronounced salty flavor of the sumac will mellow, and you can enjoy this fragrant pickle on everything from burgers to fish to cheese. For an easy hors d'oeuvre, spread it on a cracker and top it with lime powder—seasoned grilled shrimp and a fresh green herb. The chutney will separate slightly over time, so stir it from the bottom before serving to bring out all its tart lime goodness.
Cuisine: "MidEastern"
Source: "New Persian Kitchen by Louisa Shafia, 2013"
S(Formatted by Chupa Babi): "Nov 2013"
Yield: "3 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 134 Calories; 1g Fat (7.0% calories from fat); 2g Protein; 34g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 172mg Sodium
Exchanges: 0 Grain(Starch); 0 Vegetable; 2 Fruit; 0 Fat
Nutrition From: www.caloriecount.about.com
Servings: 12
Serving Size: 69 g
Nutrition per Serving: 168 Calories, 2 Calories from Fat, 0.2g Total Fat, 0g Trans Fat, 0mg Cholesterol, 195mg Sodium, 44.1g Total Carbs, 3.2g Dietary Fiber, 32.1g Sugars, 1g Protein
Vitamin A 0% - Vitamin C 4% - Calcium 2% - Iron 3%
Nutrition Grade: B-
Good points:
Very low in saturated fat
No cholesterol
Bad points:
Very high in sugar
Tamarind Date Chutney - Persian Torshi-e Khorma - 34g Carbs, 4g Fiber
Recipe By:
Serving Size: 12
Preparation Time: 0:00
Categories: Condiment - Low Cal (Less than 300 cals) - Lower Carbs - Low Fat (Less than 10%) - Vegan
1 cup Thai tamarind concentrate -- strained to remove grit
1/3 cup freshly squeezed lime juice -- plus more if needed
2 tablespoons sumac
1 teaspoon kosher salt
2 cloves garlic -- minced
1 piece fresh ginger -- one-inch, peeled and minced
1/2 teaspoon ground cinnamon
1 pound Medjool dates -- pitted
In a large bowl, whisk the tamarind with the lime juice, sumac, kosher salt, garlic, ginger, and cinnamon. Add the dates and toss well. Transfer the mixture to a clean glass jar and add more lime juice as needed to cover any exposed dates. Seal and store in the refrigerator. Shake every few days to break up the crystallization. The dates will be ready to eat in 6 weeks and will last for about 6 months in the refrigerator.
Makes about 3 cups
This sublime condiment brings together tamarind, lime, ginger, cinnamon, and sugary dates. Once pickled in the tamarind, the dates crystallize and dissolve into a soft paste similar to a chutney. After 6 weeks, the pronounced salty flavor of the sumac will mellow, and you can enjoy this fragrant pickle on everything from burgers to fish to cheese. For an easy hors d'oeuvre, spread it on a cracker and top it with lime powder—seasoned grilled shrimp and a fresh green herb. The chutney will separate slightly over time, so stir it from the bottom before serving to bring out all its tart lime goodness.
Cuisine: "MidEastern"
Source: "New Persian Kitchen by Louisa Shafia, 2013"
S(Formatted by Chupa Babi): "Nov 2013"
Yield: "3 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 134 Calories; 1g Fat (7.0% calories from fat); 2g Protein; 34g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 172mg Sodium
Exchanges: 0 Grain(Starch); 0 Vegetable; 2 Fruit; 0 Fat
Nutrition From: www.caloriecount.about.com
Servings: 12
Serving Size: 69 g
Nutrition per Serving: 168 Calories, 2 Calories from Fat, 0.2g Total Fat, 0g Trans Fat, 0mg Cholesterol, 195mg Sodium, 44.1g Total Carbs, 3.2g Dietary Fiber, 32.1g Sugars, 1g Protein
Vitamin A 0% - Vitamin C 4% - Calcium 2% - Iron 3%
Nutrition Grade: B-
Good points:
Very low in saturated fat
No cholesterol
Bad points:
Very high in sugar
__._,_.___
| Reply via web post | Reply to sender | Reply to group | Start a New Topic | Messages in this topic (1) |
.
__,_._,___
