Nimbu Chatni (Date And Lemon Chutney)

Course : Chutney
Serves: 1
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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).

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