Lemon Date Chutney Recipes

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LEMON & DATE CHUTNEY



Lemon & Date Chutney image

This is a Greg Malouf recipe from his book "Arabesque" (published by Quadrille publishing) and is just gorgeous, although I think it could do with a touch more ginger.

Provided by Amanda in Adelaide

Categories     < 60 Mins

Time 1h

Yield 3 jars

Number Of Ingredients 11

6 lemons, zest of, finely chop the flesh
100 ml lemon juice, extra
2 tablespoons salt
4 garlic cloves, minced
100 ml cider vinegar
1 tablespoon gingerroot, grated
1 teaspoon cardamom seed, ground
1 teaspoon coriander seed, ground
1/2 teaspoon chili flakes
225 g brown sugar
200 g dates, chopped small

Steps:

  • Mix together lemon, zest, extra lemon juice and salt. Let sit overnight.
  • Combine all ingredients, except sugar and dates, in a heavy pan.
  • Bring to a boil.
  • Then lower temperature and simmer for 5 minutes.
  • Add sugar and dates, stir well and simmer for 45-60 minutes, until thick and reduced.
  • Stir regularly to prevent sticking.
  • Pour into sterilised jars.
  • Let the chutney mature for 6 weeks.

Nutrition Facts : Calories 532.8, Fat 1.2, SaturatedFat 0.1, Sodium 4691.1, Carbohydrate 136.6, Fiber 9.1, Sugar 115.6, Protein 3.4

LEMON CHUTNEY



Lemon Chutney image

A lovely chutney adapted from a recipe found on www.Nigella.com. Plan to make this winter when the new citrus is in. Will make the house smell so good & be nice in Christmas baskets. Prep time does not include overnight soak of thinly sliced lemons, onions & raisins in spiced vinegar (told you the house would smell good!)

Provided by Busters friend

Categories     < 4 Hours

Time 2h

Yield 4 pints

Number Of Ingredients 18

2 tablespoons peppercorns
2 teaspoons mace
1 teaspoon whole cloves
6 bay leaves
1 tablespoon fresh ginger, crushed
2 1/2 teaspoons mustard seeds, whole
1 tablespoon allspice, whole
1 cinnamon stick
2 teaspoons celery seeds
1 tablespoon salt
5 cups malt vinegar
2 lbs lemons
1 lb onion, sliced 1/8 inch thick half-moons
1 1/2 cups raisins
3 1/2 tablespoons coarse salt
1 tablespoon mustard seeds
3/4 teaspoon ground ginger
3 1/4 cups sugar

Steps:

  • Mix first 9 spices and salt in a nonreactive 2 quart saucepan. Add 1/2 cup vinegar. Boil 2 minutes.
  • Add rest of vinegar, boil another three minutes. Strain into nonreactive bowl to set aside and cool.
  • Slice lemons finely, removing pits. Add sliced onions and raisins. Put into a bowl, sprinkle with the salt, and mix well. Add enough spiced vinegar to cover the mix, and leave overnight.
  • The next day, pour lemons, onions, raisins & their soaking vinegar into a nonreactive pan, add mustard seeds and ginger, cover and simmer for one hour or until the lemon is tender.
  • Mix the sugar with the remaining spiced vinegar. Add to the pan and boil for about 15 minutes or until the mixture thickens somewhat, stirring constantly.
  • Ladle into warm sterilized pint jars.
  • Hot water bath process 10 minutes.

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