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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 6 |
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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. 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:
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.
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