Total Time
1hr
Prep 0 mins
Cook 1 hr

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.

Ingredients Nutrition

Directions

  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.
Most Helpful

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.

3 5

I really like the sound of this but not sure what it would go with. Can anyone help me? I'm going to make it anyway. I made Amanda's onion jam and it is really good (and I don't like onion that much!). I'll give it 3*'s and sort the rating after...