Lemon Date Chutney Food

DATE CHUTNEY

Steps:

• In a medium saucepan, heat oil over medium-high. Add shallots and cook, stirring occasionally, until golden brown at edges, 3 minutes. Add mustard seeds and cook, stirring, until beginning to pop, 1 minute. Add remaining ingredients and 1/2 cup water; bring to a boil. Reduce to a simmer and cook until thickened, about 6 minutes. Let cool to room temperature before serving.

LEMON CHUTNEY

Steps:

• Mix first 9 spices and salt in a nonreactive 2 quart saucepan. Add 1/2 cup vinegar. Boil 2 minutes.
• Add rest of vinegar, boil another three minutes. Strain into nonreactive bowl to set aside and cool.
• Slice lemons finely, removing pits. Add sliced onions and raisins. Put into a bowl, sprinkle with the salt, and mix well. Add enough spiced vinegar to cover the mix, and leave overnight.
• The next day, pour lemons, onions, raisins & their soaking vinegar into a nonreactive pan, add mustard seeds and ginger, cover and simmer for one hour or until the lemon is tender.
• Mix the sugar with the remaining spiced vinegar. Add to the pan and boil for about 15 minutes or until the mixture thickens somewhat, stirring constantly.
• Ladle into warm sterilized pint jars.
• Hot water bath process 10 minutes.

LEMON & DATE CHUTNEY

Steps:

• 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.

RHUBARB & DATE CHUTNEY

Steps:

• Put the onions in a large pan with the ginger and vinegar. Bring to the boil, then simmer for 10 mins. Add the rest of the ingredients, except the rhubarb, plus 2 tsp salt to the pan and bring to the boil, stirring. Simmer, uncovered, for about 10 mins until the apples are tender.
• Stir in the rhubarb and cook, uncovered, until the chutney is thick and jammy, about 15-20 mins. Leave the chutney to sit for about 10-15 mins, then spoon into warm, clean jars, and seal. Label the jars when cool. Keep for at least a month before eating.

TAMARIND - DATE CHUTNEY ( SWEET INDIAN CHUTNEY)

Steps:

• Place the jaggery, dates and water in a deep boiling pan for about 2 hours.
• After the dates become smooth, blend in a mixer till smooth.
• Strain and transfer to the pan again.
• Add the tamarind paste and seasoning.
• Boil till thick enough to coat the back of a spoon thinly.
• Cool again. Store in clean airtight bottles and refrigerate.
• Shelf life of about a month in the refrigerator.
• * Here, I have used tamarind paste. But in case you do not have tamarind, soak the tamarind in water and extract its paste.
• What I usually do is use dry tamarind powder which I get from Indian grocery stores.

TAMARIND - DATE CHUTNEY

Steps:

• Place the sugar, dates and water in a saucepan over medium heat.
• Bring to a boil and simmer for about 7-8 minutes, until the dates are very soft.
• Stir in the tamarind.
• Very carefully, pour the ingredients into a blender, clamp the lid down tight and blend until smooth (or blend in the pot with an immersion/stick blender).
• Return the mixture to the pot and boil until thick enough to thinly coat the back of a spoon (the chutney will thicken more as it cools).
• Stir in the spices and salt.
• Taste for seasoning: the chutney should be equal parts sweet, salty and sour.
• Add more tamarind, sugar or salt if any of these needs a boost.
• Store in a covered container in the refrigerator.