LEMON & DATE CHUTNEY

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Lemon & Date Chutney image

This is a Greg Malouf recipe from his book "Arabesque" (published by Quadrille publishing) and is just gorgeous, although I think it could do with a touch more ginger.

Provided by Amanda in Adelaide

Categories     < 60 Mins

Time 1h

Yield 3 jars

Number Of Ingredients 11

6 lemons, zest of, finely chop the flesh
100 ml lemon juice, extra
2 tablespoons salt
4 garlic cloves, minced
100 ml cider vinegar
1 tablespoon gingerroot, grated
1 teaspoon cardamom seed, ground
1 teaspoon coriander seed, ground
1/2 teaspoon chili flakes
225 g brown sugar
200 g dates, chopped small

Steps:

  • Mix together lemon, zest, extra lemon juice and salt. Let sit overnight.
  • Combine all ingredients, except sugar and dates, in a heavy pan.
  • Bring to a boil.
  • Then lower temperature and simmer for 5 minutes.
  • Add sugar and dates, stir well and simmer for 45-60 minutes, until thick and reduced.
  • Stir regularly to prevent sticking.
  • Pour into sterilised jars.
  • Let the chutney mature for 6 weeks.

Nutrition Facts : Calories 532.8, Fat 1.2, SaturatedFat 0.1, Sodium 4691.1, Carbohydrate 136.6, Fiber 9.1, Sugar 115.6, Protein 3.4

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