Ingredients

Method

• 250 g pitted dates
• 60 g dried chillies
• 5 cloves garlic
• 60 g root ginger
• 250 ml brown vinegar
• salt, to taste

Method

Ingredients

Place all the ingredients, except the vinegar, in a food processor and blend until smooth.

Add the vinegar and continue blending.

Place the mixture in a saucepan and bring to a boil.

Let the mixture cool down if serving straight away, otherwise spoon into sterilised jars while still hot.

Cook's note: this chutney goes excellently with lamb curry in a bunny chow made with individual potbrood.