* Exported from MasterCook *
Amandas Crisp Sweet Sharp Relish for Pate
Recipe By :Adapted from Amanda Laird
Serving Size : 8 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 10%)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 tablespoons boiling water
2 tablespoons tamarind pulp -- or to taste
1 3/4 cups carrots -- shredded
2 3/4 cups red cabbage -- shredded
1/4 cup ginger -- shredded, or to taste (this is a lot of ginger)
2 teaspoons sea salt
2 teaspoons palm sugar
2 small hot chillies -- shredded
2 teaspoons salt -- or to taste
1 Tablespoon Thai fish sauce -- vegetarian version
5/8 cup rice vinegar
5/8 cup water
Pour the boiling water over the tamarind pulp. Leave for a few minutes
then strain in a tea-strainer. Discard the pulp and keep the tamarind
water.
Finely shred or grate carrots, cabbage and ginger. Put it in a bowl with
the tamarind water and sea salt and leave overnight.
Drain off the liquid and add the palm sugar, shredded hot chillies, salt,
Thai fish sauce, rice vinegar and water. Mix thoroughly. Store in an
airtight jar in the fridge. Best made three days in advance and will store
for up to a week, turning the jar over from time to time.
This relish will store for up to a week and is a great condiment to have
on hand for when friends pop over during the festive season.
Makes 1 pint (2 generous cups, or 8 one-quarter cup servings)
ChupaNote: don't add the salt till after you add the faux fish sauce. It
has a lot of salt on its own. This relish is lovely over steamed
vegetables, baked potatoes, or for turning rice into pilaf.
Source:
"New Zealand Herald, 04.24.08"
S(Formatted by Chupa Babi):
"June 2012"
Yield:
"2 cups"
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Per Serving (excluding unknown items): 50 Calories; 1g Fat (9.6% calories
from fat); 1g Protein; 11g Carbohydrate; 2g Dietary Fiber; trace
Cholesterol; 1019mg Sodium. Exchanges: 0 Grain(Starch); 1 Vegetable; 0
Fruit; 0 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 1440 0 0 3292 0 0
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