Lemon & Date Chutney

Recipe by Amanda in Adelaide

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.

Top Review by zeldaz51

This sounds delightful, I'm planning to try it! For U.S. cooks: To meet contemporary USDA safety standards, the filled jars would need to be processed in a boiling water bath to be shelf-stable at room temperature (unopened). I can't give a time for this, as it's not a tested recipe and the time would depend upon the density and the pH of the product. For this reason, I would store them in the refrigerator of freeze the product.

Ingredients Nutrition


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

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