Pakistani Date Chutney
Pane-Bistecca
This recipe for Date Chutney is from Pakistan, I got it from an acquaintance. But since I do not live in Pakistan, I took the dates that are available in China. They are the dried dates that are used for tea and as medicine and it made the chutney very tasty!
This chutney certainly goes well with all curries, but also with fish dishes, with cheese and BBQ!
This chutney certainly goes well with all curries, but also with fish dishes, with cheese and BBQ!
Ingredients
300 g Dried Dates, stone removed and cut into small pieces
1 large unripe Mango, chopped (or sour Apple)
275 g brown Sugar
2 tbsp grated Ginger
4 Garlic cloves, chopped
1 tsp Chili Powder
½ tsp Salt
450 ml Water
2 tbsp Vinegar
Instructions
1
Step 1
Bring the water with the sugar in a deep pot to a boil and stir until the sugar has dissolved.
2
Step 2
Now add everything except the vinegar and boil briefly. Then reduce the heat, keep stirring and let everything simmer until you can see the bottom of the pot when stirring. This will take about 60-75 minutes.
3
Step 3
Now stir in the vinegar and pour into jars. Seal well and let sit for 2 days.
Notes
The chutney, like jam, keeps for a very long time.
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