Condiments

Jo’s Chutney (serves 4)

Jo’s Chutney (serves 4)

Dates seem to be flavor of the month. Have never really like them but thought I would give them a go – memories of them turning up on sideboard every Christmas along with walnuts needing cracking, tangerines and Turkish Delight and not tkers for dates!

I combined dates, dried prunes and dried apricots with some curry spices, garlic, ginger, a little oil, some apple cider vinegar, and water.

I realize that most chutneys contain sugar (needed none as that was taken care of by the dates which are sweet) and vinegar (used organic, unpasteurized apple cider vinegar but had no idea vinegar was used in chutneys).

It was all an experiment in my kitchen but it turned out well – in fact quite delicious. I am going to eat it with roasted cauliflower tonight.

1 tbsp. extra virgin olive oil

2 large cloves of garlic – finely grated

Piece of ginger (size is equal from thumb knuckle to joint od thumb – didn’t have a tape measure!) – peeled and finely grated

2 oz. each of dates, dried prunes and dried apricots – chopped into small pieces

1 teasp. curry powder

1/2 teasp. garam masala

Pinch of turmeric

2 tbsp. apple cider vinegar

4 tbsp. water

Heat olive oil in small skillet/frying pan and when sizzling add garlic and then turn down heat so garlic doesn’t brown.

Add ginger and spices.

When aromatic smells of spices arise add dried fruit, vinegar and 2 tbsp. water.

Cook slowly for 10 minutes with a lid on skillet/frying pan, turning  fairly frequently with a spatula.

Remove from heat and place in food processor and slowly add a further 2 tbsp. of water.

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