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Step1:

  • Dates, pits removed 1.5 lbs.
  • Raisins 12 oz

Step 2:

  • Vegetable oil 2 oz
  • Fennel seeds 1 tbsp
  • Cumin seeds, toasted, prepared 1 T
  • Thyme, dried 1 tbsp
  • Nigella seeds 1 tbsp
  • Fenugreek seeds 1 tsp
  • Chiles, Dry Red 6 pc
  • Pomegranate Juice 3 qts

Step 4:

  • Palm sugar 1 cup
  • Salt 1 tsp
  • Lemon juice 1.25 cup

Step 5:

  • Vegetable oil 0.5 oz
  • Chiles, small, diced 4 ea
  • Raisins, golden 0.7 oz
  1. Step1:

    Cut the dates into halves and soak in hot water with the raisins for 15 minutes, then drain.
  2. Step 2:

    Heat the oil in a saucepan and add the seeds. Break thered chiles in half and add to the saucepan. Allow the seeds to crackle before adding the dates and raisins. Stir fry for a minute and pour in the pomegranate juice.
  3. Step 3:

    Bring to a boil and reduce heat to a simmer. Cook for 10 to 15 minutes, or until the chutney thickens. The chutney will continue to thicken as it cools.
  4. Step 4:

    Finish with palm sugar, salt, and lemon juice. Remove from the heat and discard the red chile halves.
  5. Step 5:

    For the garnish heat the oil in a small pan, add the chillies and fry 1 min. Mix with the raisins and reserve.
  6. Step 6:

    To serve, garnish with the golden raisins and fried red chillies.
  7. Note:

    Stores well in therefrigerator. Keep covered and use within four days.
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