Date and Fenugreek Chutney

Recipe

Preparation time - 5 minutes

Cooking time - 10 minutes

Ingredients

12 dates

3 tbsp grated ginger

5 tsp fenugreek powder

2 tsp red chilli powder

5 tbsp grated jaggery

3 tbsp vinegar

1 tsp mustard seeds

2 tbsp mustard oil

Salt A/R

Method

1. Soak the dates in enough water to cover, for 1-2 hours. Then cut into thin slices, remove the pits. Reserve the water to use later.

2. Heat mustard oil in a skillet. When it smokes, lower the heat and add the mustard seeds.

3. When they splutter, add in the ginger.

4. Allow to cook for a minute. Now add in the date slices, fenugreek powder, chilli powder and salt. Cook for 2-3 minutes.

5. Now add in the jaggery, vinegar and water reserved from soaking the dates.

6. Allow it to cook down.

7. The chutney should be moist but not water.

Chef’s tips

1. While adding the mustard seeds, be careful as they splutter a lot!

2. The first few steps are messy, so clean as you go.

3. Store the chutney in an air tight container, in a cool place or in the refrigerator, for 1-2 weeks.

4. Don’t add salt if you want to store the chutney for a longer time.

HAPPY COOKING!!!