Prepare the Chutney:

  • 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 piece
  • Pomegranate Juice 3 qts
  • Palm sugar 1 cup
  • Salt 1 tsp
  • Lemon juice 1.25 cup
  • Dates, pits removed 1.5 lbs
  • Raisins 12 oz

Garnish and serve:

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

    • Cut the dates into halves and soak in hot water with the raisins for 15 minutes, then drain.
    • Heat the oil in a saucepan and add the seeds and red chillies until crackling and popping.
    • Add the dates and raisins. Stir-fry for a minute and pour in the pomegranate juice.
    • Bring to the boil, then reduce to a simmer. Cook for 10 to 15 minutes until the chutney thickens. The chutney will continue to thicken as it cools.
    • Stir in the jaggery, salt, and lemon juice. Remove from the heat and discard the red chilli halves.
  2. Garnish and serve:

    • Heat the oil in a small pan, add the chillies and fry for 1 minute.
    • Mix with the raisins and reserve.
    • Garnish the chutney with the golden raisins and fried red chillies.
    • Store in the fridge and use within 4 days.



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