Difference between revisions of "Sri Lanka Date Chutney"
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* 25 gm [[Golden raisin|Sultanas]] | * 25 gm [[Golden raisin|Sultanas]] | ||
* 1/2 tsp [[salt]] | * 1/2 tsp [[salt]] | ||
| − | == | + | == Procedures == |
# Stone the [[dates]] and chop the flesh finely. Grind the [[garlic]], [[ginger]] and [[mustard seed]]s together and crush the cardamoms and cloves. Place the [[Granulated sugar|Sugar]] in a pan, pour on the [[vinegar]] and heat gently. When the [[Granulated sugar|Sugar]] has dissolved, add the [[dates]], [[red chile powder|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 [[Golden raisin|Sultanas]] and cook for a further 2 minutes, then discard the [[cinnamon]] stick, add [[salt]] and set aside to cool. | # Stone the [[dates]] and chop the flesh finely. Grind the [[garlic]], [[ginger]] and [[mustard seed]]s together and crush the cardamoms and cloves. Place the [[Granulated sugar|Sugar]] in a pan, pour on the [[vinegar]] and heat gently. When the [[Granulated sugar|Sugar]] has dissolved, add the [[dates]], [[red chile powder|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 [[Golden raisin|Sultanas]] and cook for a further 2 minutes, then discard the [[cinnamon]] stick, add [[salt]] and set aside to cool. | ||
Latest revision as of 10:44, 15 July 2012
Description
Ingredients
- 100 gm dates
- 3 garlic cloves
- 2 slc ginger
- 1 tsp mustard seeds
- 2 cardamom
- 2 clove
- 100 gm Sugar
- 250 ml vinegar
- 1/2 tsp chile powder
- 2 cg cinnamon stick
- 25 gm Sultanas
- 1/2 tsp salt
Procedures
- 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.
