Date–lemon chutney

Date–lemon chutney

By
From
New Middle Eastern Food
Makes
600 g
Photographer
Mark Roper

This chutney is delicious with all kinds of grills, especially poultry or rich, creamy offal. Alternatively, mix it with a little olive oil and brush the mixture over meat or chicken as a last-minute glaze when barbecuing. A spoonful of chutney added to a vinaigrette adds a lovely citrus–sweet dimension to a dressing for bitter-leaf salads.

Ingredients

Quantity Ingredient
see method for ingredients

Method

  1. Finely chop the zest and flesh of 6 medium lemons, mix with 2 teaspoons salt and leave overnight. The next day place the lemon mixture in a heavy non-reactive pan with 4 finely minced cloves garlic, 100 ml lemon juice, 100 ml cider vinegar, 1 tablespoon finely grated fresh ginger, 1 teaspoon finely ground cardamom seeds, 1 teaspoon finely ground coriander seeds and 1/4 teaspoon chilli flakes. Bring slowly to the boil and simmer for 5 minutes. Then add 225 g brown sugar and 200 g pitted and finely chopped fresh 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:
Malouf
Greg
Lucy
Middle
Eastern
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