Monday, 15 February 2010

Date Chutney

1/2 kilo Dates
2 teaspoon fresh Ginger grated
Salt to taste
1 cup Sugar
6 teaspoons Raisins (optional)
1 1/2 cups or 2 cups Vinegar (optional)
1/4 cup blanched Almonds (optional)
2 Cloves
1 big Cardamoms
1/4 teaspoon ground Cinnamon
1/4 teaspoon Red chili pepper

Stone the dates and cut them in halves.
Put dates, ginger, ground spices, salt, chilli powder and vinegar in a pan and cook till dates are tender.
Now add sugar and cook until the mixture thickens.
While the chutney is hot pour into clean jars and cork tightly. Serve after 4 days.

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