This is a specialty chutney for the Jaffna Tamils. It is a sweet and sour and has a tangy taste. It is sinfully delicious. Goes very well with Rotis, Dosa, Idli, Bread etc.
I am excited to share this recipe today and also very happy to share that my grandsons enjoyed it as well. They are 8 and 10.
Ingredients:
½ kg dates
100 gm raisins
200 ml vinegar
150 gm sugar
Salt to taste
Ingredients to grind:
1 large pod garlic
2” piece ginger 15-20 red chilies
3 tsp mustard seeds
Method: Wash clean & chop the dates. Soak in little vinegar for an hour. Soak ginger, garlic, mustard seeds, & broken red chilies in 100 ml vinegar for an hour. Grind the spices to smooth paste. Grind the dates in a mixer to a paste. In a heavy pan boil vinegar, sugar & the paste with enough salt to a boil. Add the date paste & cook stirring continuously until colour changes.
Drop the raisins & stir for 5 more minutes. Bring down the flame & cool. Store the chutney in bottles. This can be kept out side for a week. Refrigerate if you have to store longer.
I am excited to share this recipe today and also very happy to share that my grandsons enjoyed it as well. They are 8 and 10.
Ingredients:
½ kg dates
100 gm raisins
200 ml vinegar
150 gm sugar
Salt to taste
 |
| Ingredients |
1 large pod garlic
2” piece ginger 15-20 red chilies
3 tsp mustard seeds
Method: Wash clean & chop the dates. Soak in little vinegar for an hour. Soak ginger, garlic, mustard seeds, & broken red chilies in 100 ml vinegar for an hour. Grind the spices to smooth paste. Grind the dates in a mixer to a paste. In a heavy pan boil vinegar, sugar & the paste with enough salt to a boil. Add the date paste & cook stirring continuously until colour changes.
 |
| Date Chutney getting cooked |
 |
| Date Chutney |
No comments:
Post a Comment