AT A GLANCE
Start this recipe a day ahead to soak the dates.
|01||For date and tamarind chutney, seed the dates, then process in a blender with tamarind pulp until smooth, adjusting consistency with reserved date water if necessary. Add ground chilli and cumin and 1 tsp fine sea salt, then adjust seasoning with lemon juice, sugar and salt to taste. Chutney will keep refrigerated for 2 weeks.|
|02||For green chilli chutney, blend mint, coriander, chilli and garlic to combine in a small blender, then add ground cumin. Adjust the seasoning with lemon juice, sugar and salt, and loosen mixture with a little water if necessary. Chutney will keep refrigerated for 2 weeks.|
|03||Combine remaining ingredients in a bowl. Add green chilli chutney and date chutney to taste (about ¼ cup) and serve.|
Note Tamarind extract is best made fresh. To make 100ml, combine 2 tbsp tamarind pulp and 150ml water, and stand until pulp softens. Break up the pulp in the water with the back of a spoon and strain through a coarse sieve.
Watch Adam D'Sylva from Melbourne's Tonka restaurant make the puffed rice salad with green chilli chutney and crab recipe live from the Harvey Norman Gourmet Institute Event on July 15 at Harvey Norman Chadstone in an exclusive video on the Harvey Norman website.