Date chutney
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 100 | grams | Dates |
| 3 | Cloves garlic | |
| 2 | slices | Ginger |
| 1 | teaspoon | Mustard seeds |
| 2 | Cardamoms | |
| 2 | Cloves | |
| 100 | grams | Sugar |
| 250 | millilitres | Vinegar |
| ½ | teaspoon | Chilli powder |
| 2 | Cm cinnamon stick | |
| 25 | grams | Sultanas |
| ½ | teaspoon | Salt |
Directions
Stone the dates and chop the flesh finely. Grind the garlic, ginger and mustard seeds together and crush the cardamoms and cloves. Place the sugar in a pan, pour on the vinegar and heat gently. When the sugar has dissolved, add the dates, chilli powder, garlic, mustard, ginger, cardamoms, cloves and cinnamon stick and cook over a low heat until the liquid thickens but the dates are not pulpy. Add the sultanas and cook for a further 2 minutes, then discard the cinnamon stick, add salt and set aside to cool. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0