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Prepare the Chutney

  • Vegetable oil 2 oz
  • Fennel seeds 1 Tbsp
  • Thyme, dried 1 Tbsp
  • Nigella seeds 1 Tbsp
  • Fenugreek seeds 1 tsp
  • Pomegranate Juice 2 qts
  • Salt 1 tsp
  • Dates, pits removed 1.5 lbs
  • Raisins 12 oz
  • Cumin seeds, toasted, prepared 1 Tbsp
  • Chiles, Dry Red 6 each
  • Lemon juice 1.25 cups
  • Palm sugar 1 cup
  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 chiles 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 palm sugar, salt, and lemon juice. Remove from the heat and discard the red chiles.
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