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Cinnamon and Ginger Date Chutney

You're about to discover the sweet and spicy world of Cinnamon and Ginger Date Chutney. Originating from the vibrant cuisines of the East, this chutney's not just a treat for the taste buds, it's packed with health benefits too. We'll guide you step-by-step to whip up your own batch, and share creative ways to enjoy it. Ready to perfect your chutney-making skills? Let's dive in!
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Ingredients
  

  • 250 g dried dates stoned
  • 300 ml water
  • juice of 1 lemon
  • 1 tsp ghee alternatively, 2 tbsp olive oil
  • 1 tsp coriander seeds
  • 1 chili pepper
  • 1 thick slice of fresh ginger
  • 1/2 tsp turmeric powder
  • 1/2 tsp cane sugar
  • 1/2 tsp salt
  • 1/2 tsp ground cinnamon

Instructions
 

  • Quarter the dates and soak in 300 ml of water and the juice of half a lemon.
  • Finely grind the coriander seeds in a mortar. Seed the chili pepper, peel the ginger and chop both.
  • Heat the ghee in a pot and briefly fry the coriander seeds. Add the chili pepper and ginger and fry until lightly browned. Add the turmeric and stir-fry briefly with the rest of the spices. Add the soaked dates with the soaking water and cane sugar and cook over medium heat for 10-15 minutes without the lid on until most of the liquid has evaporated. Stir several times in the process.
  • PureĢe finely with a blender.
  • Add salt and cinnamon, season with a little lemon juice and let cool.