| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Grains | Sauces, Fruits | 1 | Servings | |
INGREDIENTS
| ———> source <——— | ||
| "A taste of Sri Lanka" | ||
| By Indra Jayasekera | ||
| 100 | g | Dates |
| 3 | Garlic cloves | |
| 2 | sl | Ginger |
| 1 | ts | Mustard seeds |
| 2 | Cardamom | |
| 2 | Clove | |
| 100 | g | Sugar |
| 250 | ml | Vinegar |
| 1/2 | ts | Chile powder |
| 2 | cg | Cinnamon stick |
| 25 | g | Sultanas |
| 1/2 | ts | Salt |
INSTRUCTIONS
DATE CHUTNEY ===========================> Directions <======================== Stone the dates and chop the flesh finely. Grind the garlic, ginger and mustard seeds together and crush the cardamoms and cloves. Place the sugar in a pan, pour on the vinegar and heat gently. When the sugar has dissolved, add the dates, chile powder, garlic, mustard, ginger, cardamoms, cloves and cinnamon stick and cook over a low heat until the liquid thickens but the dates are not pulpy. Add the sultanas and cook for a further 2 minutes, then discard the cinnamon stick, add salt and set aside to cool. ISBN #962 224 010 0 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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