“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.”
READY IN:
1hr
YIELD:
3 jars
UNITS:
US

Ingredients Nutrition

Directions

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

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: