Chestnut and Blackcurrant Mille-Feuilles by Melanie Dupuis and Anne Cazor
Stacks of caramelised puff pastry, with a chestnut cream and a blackcurrant jelly.
Allam Chutney (Ginger Chutney)
Ingredients
2 Tbs finely chopped ginger
5-6 green chillies
1/2 jeera seeds (cumin)
1 Tbs jaggery
1 Tbs tamarind paste
1/2 coriander leaves
Salt (to taste)
Method
Fry the green chillies, jeera seeds and ginger in a pan without oil.
Mix all the ingredients with jaggery, tamarind paste and salt.
Grind all ingredients into a fine paste.
Mix in coriander leaves and leave as a garnish, or take them out when serving the chutney.
Credits: Simple Indian Recipes
Photo Credits: Chinmayie - Love Food Eat
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