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| Recipes | Chutney |
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| Recipes | Chutney |
Date and Lemon Chutney
8 ounces (250 g) pitted dates, cut into quarters
2 Tbs (30 ml) frozen or fresh grated coconut (unsweetened)
1/4 cup (60 ml) fresh lemon juice
2 Tbs (30 ml) finely chopped fresh ginger root
1 Tbs (15 ml) finely chopped fresh cilantro (fresh coriander, Chinese parsley)
1/2 tsp (2 ml) fennel seeds
1/8 tsp (0.5 ml) cayenne pepper, or to taste
2 Tbs (30 ml) finely chopped onion
Salt and freshly ground black pepper to taste
Rub the fennel seeds briskly between the palms of your hands in order to bruise them and to release their aroma. Combine all ingredients in a serving bowl and mix to combine thoroughly. Serve at once or cover tightly and refrigerate for no longer than 2 or 3 days.