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.
Appetizer/Shareable
Vegan
Gluten free
Ingredients per serving
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
Preparation
-
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.
