Date and Lemon Chutney
Date and Lemon Chutney
Date and Lemon Chutney
Ingredients
- 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
Instructions
- 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.
