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Date and coriander chutney

Recipe from: 13 August 2010
Preparation time: 15 mins
Cooking time: 0 mins
 
Lovely for dipping samoosas and pies in, this chutney has the right mix of spicy and sweet.
 
 
 

Ingredients

 
  • 1/2
    packet of dates
  • 3
    bunches green dhania
  • 14
    green chillies (adjust to taste)
  • 1/2
    tsp
    sultanas
  • 1/2
    cup
    ground almonds
  • 1
    cup
    coconut
  • 1/2
    cup
    sesame seeds
  • 1
    Tbs
    curry leaves (limri)
  • 4
    cloves garlic
  • 1 +
    cup
    white vinegar
Servings: Change Serving
 
 

Method

 
Clean the dhania well.
Soak the dates in hot water and break up the lumps with a fork.
Blitz all the ingredients together in your liquidizer with one cup of vinegar.
Add more vinegar in a stream until you get a thick paste like consistency.
Pour into sterilized jars and store in the fridge.
Serve with samoosas and pies.

For more of Slices of Kiwi's recipes click here.

 

 

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Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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