Even the blandest of meals can be saved with the right chutney. Luckily for you, we've got your back.


  • 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


  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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