Date-lemon chutney

Date-lemon chutney

By
From
Arabesque
Photographer
William Meppem

This tangy spicy chutney is absolutely delicious with all kinds of grills, especially poultry. It also works well with rich creamy offal – serve it, for instance, with crumbed sweetbreads or golden brain fritters. Alternatively, use it as a last-minute glaze when barbecuing. Mix a spoonful with a little olive oil and simply brush it over the meat or chicken for the last turn on the flames. A spoonful of chutney added to a vinaigrette adds a lovely citrus-sweet dimension to a dressing for bitter-leaf salads. If you can’t wait the required time for the chutney to mature then make a simpler version by slowly cooking fresh dates until they collapse to a thick sludge. The reduction is then puréed and beaten with extra-virgin olive oil and lemon juice to make the vinaigrette.

Ingredients

Quantity Ingredient
6 medium lemons, zest and flesh finely chopped
2 tablespoons salt
4 garlic cloves, finely minced
100ml lemon juice, extra
100ml cider vinegar
1 tablespoon fresh ginger, finely grated
1 teaspoon cardamom seeds, finely ground
1 teaspoon coriander seeds, finely ground
1/2 teaspoon chilli flakes
225g brown sugar
200g fresh dates, stoned and chopped small

Method

  1. Mix the chopped lemon, lemon zest and juice with the salt and leave overnight. The next day place the lemon mixture in a heavy pan with all other ingredients except the sugar and dates. Bring slowly to the boil and simmer for 5 minutes. Then add the sugar and dates and simmer gently for 45 minutes to 1 hour, until thick and well reduced. Stir from time to time so it doesn’t stick and burn. Pour into sterilised jars and store for at least 6 weeks before eating.
Tags:
Middle East
Middle Eastern
Arabic
Arabian
Arabesque
Greg
Lucy
Malouf
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