Dehi rataindi chutney

Dehi rataindi chutney

Lime and date chutney

By
From
The Complete Asian Cookbook
Photographer
Alan Benson

Ingredients

Quantity Ingredient
20 large dried red chillies, stalks and seeds removed, chopped
1 tablespoon black mustard seeds
500ml malt vinegar
20 garlic cloves, peeled
2 tablespoons fresh ginger, finely grated
660g white sugar
500g dried dates, halved and stones removed
170g sultanas
6-8 Dehi lunu, thinly sliced
or 6-8 Dehi achcharu, thinly sliced

Method

  1. Put the chilli in a bowl with the mustard seeds and vinegar and leave to soak overnight.
  2. Put the chilli and mustard seeds with the vinegar into a food processor. Add the garlic and ginger and process until smooth.
  3. Put the chilli mixture and sugar into a large saucepan and bring to the boil. Reduce the heat to low and simmer until the sauce thickens. Add the dates, lime and sultanas and bring back to the boil, then reduce the heat to low and simmer for 15–20 minutes. Pour into sterilised airtight jars. Will keep for 6 months or longer.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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