Lemon & Date Chutney
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
3 jars
ingredients
- 6 lemons, zest of, finely chop the flesh
- 100 ml lemon juice, extra
- 2 tablespoons salt
- 4 garlic cloves, minced
- 100 ml cider vinegar
- 1 tablespoon gingerroot, grated
- 1 teaspoon cardamom seed, ground
- 1 teaspoon coriander seed, ground
- 1⁄2 teaspoon chili flakes
- 225 g brown sugar
- 200 g dates, chopped small
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
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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.
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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!
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