Date chutney

Date chutney

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  • 2 jars
  • Easy
  • 10 minutes
  • 10 minutes


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

Cooking Instructions

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.


Monche Muller Recipe by: Monche Muller
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Monché Muller is the Executive Chef of the international Oddo Vins et Domaines wine label. She previously worked at Cucina Labia and De Kloof Eatery, as well as TASTE magazine. She is the author of Harvest Table.

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