Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | ---------> source <--------- |
\N \N | \"A taste of Sri Lanka\" |
\N \N | By Indra Jayasekera |
100 grams | Dates |
3 \N | Garlic cloves |
2 slices | Ginger |
1 teaspoon | Mustard seeds |
2 \N | Cardamom |
2 \N | Clove |
100 grams | Sugar |
250 millilitres | Vinegar |
½ teaspoon | Chile powder |
2 cgs | Cinnamon stick |
25 grams | Sultanas |
½ teaspoon | Salt |
DATE CHUTNEY
===========================> 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, chile 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.
ISBN #962 224 010 0