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