Butter mixes, spreads and dips
Ginger chutney
Recipe-Ingredients
Ingredients for 1 pacotizing® beaker
1 pacotizing® beaker = 10 portions
36 g sunflower oil
35 g ginger
10 g garlic
25 g roasted chana dal
5 g roasted coriander seeds
3 g roasted cumin seeds
2 g roasted fennel seeds
8 g paprika powder
1 g chilli flakes
60 g seedless tamarind
60 g whole cane sugar
10 g salt
35 g lemon juice
300 g water
Recipe preparation
(1) Finely slice the ginger and garlic and sauté in sunflower oil. Mix with the remaining ingredients and pour into a pacotizing® beaker.
(2) Close with lid and label. Freeze at -20 °C for at least 24 hours.
(3) When needed, pacotize® 3 times with normal pressure.
Tip: For a finer result, freeze the pacotizing® beaker again for 12 hours and pacotize® again.
Recipe from Gaurav Bajaj
Pacojet settings
Mode: Pacotizing®Pressure settings: Normal pressure
Number of automatic repetitions: 3
Jet®-Mode suitable: no