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.
- 6 lemons, zest of, finely chop the flesh
- 100 ml lemon juice, extra
- 2 tablespoons salt
- 4 garlic cloves, minced
- 100 ml cider vinegar
- 1 tablespoon gingerroot, grated
- 1 teaspoon cardamom seed, ground
- 1 teaspoon coriander seed, ground
- 1⁄2 teaspoon chili flakes
- 225 g brown sugar
- 200 g dates, chopped small
Directions See How It's Made
- Mix together lemon, zest, extra lemon juice and salt. Let sit overnight.
- Combine all ingredients, except sugar and dates, in a heavy pan.
- Bring to a boil.
- Then lower temperature and simmer for 5 minutes.
- Add sugar and dates, stir well and simmer for 45-60 minutes, until thick and reduced.
- Stir regularly to prevent sticking.
- Pour into sterilised jars.
- Let the chutney mature for 6 weeks.