Date and Lemon Chutney

Date and Lemon Chutney

Prep Time: 0

Yield: 0

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


  1. 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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