How to Make Lemon-Date Chutney

by Sara Paul Raffel

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

Supplies

  • 1 Lemon peel
  • 1 Bay leaf
  • 1 Piece cinnamon stick (about 2 inches)
  • 4 Whole cloves
  • 4 Whole cardamom pods
  • 2 Pinches Sea salt
  • 1 Tablespoon Extra virgin olive oil
  • 2 Large onions, diced
  • 2 Tablespoons Ginger, peeled and mixed
  • 1 Small jalapeño, stemmed, seeded and minced
  • 3 Cups Dates, pitted and finely chopped
  • 2 Cups Water
  • 2 Cups Apple cider
  • ½ Cups Freshly squeezed lemon juice, strained
  • Cheesecloth (about 10 inches square)
  • Kitchen twine
  • Instructions

    Step 1

    Gather your ingredients.

    Step 2

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

    Step 3

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

    Step 4

    Dice the onions.

    Step 5

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

    Step 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.

    Step 7

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

    Step 8

    Add the dates to the pot.

    Step 9

    Add the water and cider.

    Step 10

    Add the lemon juice.

    Step 11

    Add the cheesecloth bundle.

    Step 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.

    Step 13

    Remove the cheesecloth bundle and serve. Enjoy!