Raisin and Date Chutney with Pomegranate Juice
This is a vibrant, spicy chutney not only used on curries but also with cold meats or as a sandwich topping.
Ingredients
Prepare the Chutney
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Dates, pits removed 750 g
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Raisins 350 g
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Fennel seeds 6 g
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Nigella seeds 5 g
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Fenugreek seeds 4 g
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Pomegranate Juice 2 L
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Salt, kosher 6 g
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Vegetable oil 60 ml
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Thyme, dried 4 g
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Chillies, red, dried, broken into half 6 each
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Cumin seeds, toasted, prepared 6 g
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Lemon juice 300 ml
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Palm sugar 340 g
Preparation
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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.