We have recently added sweet and salty raisins to our pantry. What are they? We basically tripped over them. We had recieved excess samples of tomolives (small green tomatoes cured like olives) and needed to condense them down, our storage space is small. Invariably the dehydrator came to the rescue. In went the tomolives, twenty four hours later out came salty raisins...really salty. Now what?
Soak them in water to draw out the salt, why not add some golden raisins as well? The two "raisins" shared flavors as they plumped, and one they were drained we had green and yellow sweet and salty raisins. These raisins now act as a flavor base in our pantry...so far used as a condiment with smoked foie gras and part of a salad with sweetbreads.
To further develop this condiment, I plan to soak dried bluberries in our homemade port vinegar and thus add a bright acidity and more color.
Indian spices and chutnies will be explored as compliments or accents.