Prepare the Chutney

  • Dates, pits removed 750.0 g
  • Raisins 350.0 g
  • Fennel seeds 6.0 g
  • Nigella seeds 5.0 g
  • Fenugreek seeds 4.0 g
  • Pomegranate Juice 2.0 L
  • Salt, kosher 6.0 g
  • Vegetable oil 60.0 ml
  • Thyme, dried 4.0 g
  • Chillies, red, dried, broken into half 6.0 each
  • Cumin seeds, toasted, prepared 6.0 g
  • Lemon juice 300.0 ml
  • Palm sugar 340.0 g
  1. Prepare the Chutney

    • Cut the dates into halves and soak in hot water with the raisins for 15 minutes, then drain.
    • Heat the oil in a saucepan and add the seeds and red chiles until crackling and popping.
    • Add the dates and raisins. Stir-fry for a minute and pour in the pomegranate juice.
    • Bring to the boil, then reduce to a simmer. Cook for 10 to 15 minutes until the chutney thickens. The chutney will continue to thicken as it cools.
    • Stir in the palm sugar, salt, and lemon juice. Remove from the heat and discard the red chiles.
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