How to Make Lemon-Date Chutney

This recipe is for a thick, sweet lemon and date chutney. It tastes delicious with curries and stews. From the Angelica Home Kitchen cookbook.

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How to Make Lemon-Date Chutney Recipe
13 Steps
Ingredients
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1
Gather your ingredients.

Gather your ingredients.

2
Place the lemon peel, bay leaf, cinnamon stick, cloves, cardamom pods, and a pinch of sea salt on the cheesecloth.

Place the lemon peel, bay leaf, cinnamon stick, cloves, cardamom pods, and a pinch of sea salt on the cheesecloth.

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3
Close up the cheesecloth bundle with the kitchen twine into a bundle.

Close up the cheesecloth bundle with the kitchen twine into a bundle.

4
Dice the onions.

Dice the onions.

5
Remove the stem and seeds of the jalapeño, and then mince. Peel and mince the ginger.

Remove the stem and seeds of the jalapeño, and then mince. Peel and mince the ginger.

6
Heat up the olive oil in a large pot. Sauté the onions, ginger and jalapeño. Add a pinch of sea salt. Cook for about 8 minutes.

Heat up the olive oil in a large pot. Sauté the onions, ginger and jalapeño. Add a pinch of sea salt. Cook for about 8 minutes.

7
While the onions are cooking, pit and finely chop the dates.

While the onions are cooking, pit and finely chop the dates.

8
Add the dates to the pot.

Add the dates to the pot.

9
Add the water and cider.

Add the water and cider.

10
Add the lemon juice.

Add the lemon juice.

11
Add the cheesecloth bundle.

Add the cheesecloth bundle.

12
Bring to a boil over high heat. Lower heat and summer for an hour. Stir every once in a while. The chutney will thicken as it cooks.

Bring to a boil over high heat. Lower heat and summer for an hour. Stir every once in a while. The chutney will thicken as it cooks.

13
Remove the cheesecloth bundle and serve. Enjoy!

Remove the cheesecloth bundle and serve. Enjoy!

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