Malay Pickle

MAKES ABOUT 2 CUPS; Photo pg. 76

SAVEUR - - Contents -

Ac­tive: 10 min. • To­tal: 1 day This sweet, sour, and spicy condi­ment orig­i­nated with Sri Lanka’s small Malaysian pop­u­la­tion. It’s made by pick­ling shal­lots and ba­nana pep­pers in a mix­ture of vine­gar and dates and is a com­mon side dish at wed­ding buf­fets and other feasts. Be sure to give the dish at least 12 hours in the re­frig­er­a­tor be­fore serv­ing to let the fla­vors meld. Taste and ad­just the spice to your pref­er­ence.

20 pit­ted dates (6 oz.), halved 1½ tsp. black mus­tard seeds 4 Tbsp. plus ½ tsp. white vine­gar, di­vided ½ cup roasted cashews (2¼ oz.), coarsely chopped 2 tsp. light brown sugar 2 tsp. finely grated jag­gery 1–1½ tsp. medium or hot chili pow­der 1 tsp. minced lime pickle 4 shal­lots (5 oz.), peeled and coarsely chopped 2 ba­nana pep­pers, sliced (½ cup plus 1 Tbsp.) 2 1-inch pieces flat cin­na­mon bark Salt

1 In the bowl of a small food pro­ces­sor or elec­tric grinder, com­bine 10 dates, the mus­tard seeds, and ½ tea­spoon white vine­gar. Process into a thick paste.

2 Trans­fer the date mix­ture to a bowl. Add the re­main­ing dates and vine­gar, the cashews, sugar, jag­gery, chili pow­der, lime pickle, shal­lots, pep­pers, and cin­na­mon; stir well to com­bine. Taste and ad­just the salt as de­sired.

3 Cover the bowl with plas­tic wrap and re­frig­er­ate for at least 1 day be­fore serv­ing.

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