Date and tomato chutney
Dates are a wonderfully versatile fruit that go well with both sweet and savoury dishes, and this date and tomato chutney is without exaggeration the best ketchup, I’ve ever had.
Try this recipe with strong cheese, roast birds or hearty stews. Use it as a pesto on sandwiches or a piece of bread. Or pour it on burgers, sausages and potatoes as a substitute for ordinary ketchup. The chutney is easy to prepare and much better than anything readymade.
250 g dates
1 shallot onion
500 ml tomato paste
1 cm ginger root
6 tbsp vinegar
1 tsp salt
1 tsp chili powder
Remove the pits from the dates
Peel and chop a shallot onion
Grate ginger root
Pour all the ingredients in a saucepan, bring it to the boil, turn down the heat and let it simmer for half an hour or more.
Stir the pot occasionally.
The chutney is ready, when it starts to thicken.
Pour the date and tomato chutney in sterilised jars and seal them with a lid.
Unopened the chutney will keep for weeks.
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