Date and Lemon Chutney

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Date and Lemon 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


  • 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.

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