Lemon & Date Chutney

"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."
 
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Ready In:
1hr
Ingredients:
11
Yields:
3 jars
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ingredients

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directions

  • 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.

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Reviews

  1. This sounds delightful, I'm planning to try it! For U.S. cooks: To meet contemporary USDA safety standards, the filled jars would need to be processed in a boiling water bath to be shelf-stable at room temperature (unopened). I can't give a time for this, as it's not a tested recipe and the time would depend upon the density and the pH of the product. For this reason, I would store them in the refrigerator of freeze the product.
     
  2. I really like the sound of this but not sure what it would go with. Can anyone help me? I'm going to make it anyway. I made Amanda's onion jam and it is really good (and I don't like onion that much!). I'll give it 3*'s and sort the rating after...
     
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RECIPE SUBMITTED BY

I live in a rural area 30 minutes from the City of Adelaide. I have 3 children and spend an inordinate amount of time chasing around after them! I enjoy cooking and reading about all kinds of food (but perhaps not vegan - never really did get the hang of that), although driving the kids here and there cramps up my cooking time and motivation some days. I love cookbooks and have recently started to collect very old cookbooks, mostly from the 19th century. I love all books actually and, if I could get away with it, I would spend half the day with my nose in a book. I also adore where we live, which is in the Adelaide hills. We live on top of a hill with gorgeous views out over the vineyards and across valleys. It is nice to be so close to the vines because I also have a fondness for sauvignon blanc, a lot of which is grown here! <img src="http://www.satsleuth.com/cooking/RecipeSwap2.JPG"/> <img src="http://i146.photobucket.com/albums/r271/copperhorse58/Zaar%20Food%20Photos/Food%20Photos%202008/herbspicesticker.jpg" border="0" alt="Photobucket"> <img src="http://i195.photobucket.com/albums/z205/jubespage/ZaarBanners/527c0bbf.gif">
 
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