Date chutney

Ingredients

• 250 g dried dates (stoned)
• 300 ml water
• juice of 1 lemon
• 1 tsp ghee (alternatively, 2 tbsp olive oil)
• 1 tsp coriander seeds
• 1 chili pepper
• 1 thick slice of fresh ginger
• 1⁄2 tsp turmeric powder
• 1⁄2 tsp cane sugar
• 1⁄2 tsp salt
• 1⁄2 tsp ground cinnamon

Instructions

1. Quarter the dates and soak in 300 ml of water and the juice of half a lemon.
2. Finely grind the coriander seeds in a mortar. Seed the chili pepper, peel the ginger and chop both.
3. Heat the ghee in a pot and briefly fry the coriander seeds. Add the chili pepper and ginger and fry until lightly browned. Add the turmeric and stir-fry briefly with the rest of the spices. Add the soaked dates with the soaking water and cane sugar and cook over medium heat for 10-15 minutes without the lid on until most of the liquid has evaporated. Stir several times in the process.
4. Purée finely with a blender.
5. Add salt and cinnamon, season with a little lemon juice and let cool.

Note: The chutney will keep for a few days in a closed container in the refrigerator and can also be frozen.

© Kachen/Letz Cook

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