| |
|
What You Need:
(To Make: about 1½ cups)
|
|
|
|
8 ounces pitted dates, cut into quarters
A 4-inch square piece of fresh coconut, sliced paper thin and cut into ½-inch-wide chips
¼ cup fresh lemon juice
2 tablespoons scraped, finely chopped fresh ginger root
1 tablespoon finely chopped fresh coriander (cilantro)
½ teaspoon fennel seeds
1 teaspoon salt
Freshly ground black pepper
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. In a serving bowl, combine the dates, coconut, lemon juice, ginger and coriander, and toss them together with a spoon until well mixed. Bruise the fennel seeds slightly by rubbing them briskly between the palms of your hands, then stir them into the date mixture.
|
2. Add the salt and a liberal grinding of pepper, and taste for seasoning. Serve at once or cover tightly and refrigerate the chutney for no longer than 2 to 3 days.
|
|
|
|
|
