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Date and green chilli chutney
Makes 300ML Sauces and accompaniments
Ingredients
- 50g Demerara sugar
- 50g malt vinegar
- 80g fresh root ginger, peeled and finely grated
- 300g pitted dried dates, chopped
- 2 medium green chillies, seeds removed, very finely diced
- 1 x 300ml sterilized jar
Method
Place the Demerara sugar into a medium-sized saucepan over a moderate heat. Swirl the pan until the sugar has evenly caramelised then add the vinegar and simmer gently until combined. Add the ginger and cook for 5 minutes then add the dates and 250ml water and cook for a further 5 minutes. Add the chillies, ½tsp table salt and cook for 3-5 minutes then remove from the heat. Place the chutney in a shallow container, cover directly with cling film (over the chutney not the container) and allow to cool. Store in an airtight jar in the fridge for up to 2 weeks.
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