125 gm stoned dates; chopped (4oz)
50 gm seedless raisins; (2 oz)
250 ml boiling water; (8 fl oz)
1 1/2 teaspoon chilli powder
2 teaspoon ground cumin
2 teaspoon tamarind concentrate
2 teaspoon soft brown sugar
1 1/2 teaspoon salt or to taste
Directions: How to Cook Date And Raisin Chutney
Soak the dates and raisins in hot water, cover and set aside for 30 minutes.
Put all the ingredients in an electric blender and blend until smooth. Transfer to a serving dish.
Note: This chutney will keep for 5-6 weeks in a moisture-free airtight jar in the fridge.
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Recent comments and reviews for this recipe:
| clinton s writes:|
it came out fairly watery. try i like less water, more date or raisian or a like startch to thicken, flavor is good though
Posted on 24 Dec 2007, 13:23 ET
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