Chutney recipes

Nimbu Chatni (Date And Lemon Chutney)

Course : Chutney
Serves: 1

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Ingredients:

8 ounces pitted dates -- cut into quarters

2 tablespoons frozen or fresh grated coconut -- (unsweetened)

1/4 cup fresh lemon juice

2 tablespoons fresh ginger root -- finely chopped

1 tablespoons fresh cilantro -- finely chopped (fresh coriander, chinese parsley)

1/2 teaspoon fennel seeds

1/8 teaspoon cayenne pepper -- or to taste

2 tablespoons onion -- finely chopped

1/8 teaspoon salt and freshly ground black pepper -- to taste

Preparation / Directions:

Rub the fennel seeds briskly between the palms of your hands in order to bruise them and to release their aroma. Combine all ingredients in a serving bowl and mix to combine thoroughly. Serve at once or cover tightly and refrigerate for no longer than 2 or 3 days. Makes about 1+1/2 cups (375 ml).

Nimbu Chatni (Date And Lemon Chutney)

Ingredients:

Preparation / Directions:

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