Date and preserved lemon chutney

AT A GLANCE

"My husband, Patrick, grew up in Hong Kong and as a result he has an insatiable appetite for chutneys that he'll happily pair with just about anything I cook," says Hafner. "This desire to match meat with something sweet and piquant has rubbed off, so I've developed a small repertoire of chutneys. This is one of my favourites from my time cooking with Middle Eastern maestro Greg Malouf." Makes about 500ml.

  • 200 gm pitted dried dates
  • 200 gm brown sugar
  • 1 tbsp coarsely chopped ginger
  • ½ tsp ground coriander
  • Seeds from 5 cardamom pods
  • 50 gm (¼ cup) finely chopped preserved lemon rind
  • 2 tbsp Sherry or red wine vinegar
01   Combine dates, brown sugar, ginger, coriander, cardamom and a good pinch of salt in a saucepan with 250ml water and simmer, covered, until dates are very soft (20-25 minutes). Add preserved lemon and vinegar, then blend in a food processor until smooth. Cool chutney, then add salt to taste – it should taste sweet and sour. Serve with roast duck. Chutney will keep refrigerated in an airtight container for 2 weeks.

Topics:

CORIANDER, VEGETARIAN, SIDE DISH, CARDAMOM, GINGER, MIDDLE EASTERN, WINTER, DATES

Recipe:

BRIGITTE HAFNER

Photography:

PRUE RUSCOE

Styling:

LISA FEATHERBY

FEATURED IN

Aug 2015

Aug 2015

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