Dates Chutney

A tangy, sweet, and flavorful Dates Chutney made with soft dates, warm spices, vinegar, and crunchy nuts. This delightful condiment pairs perfectly with snacks, parathas, and festive Indian meals.

Ingredients

• ½ kg dates, stoned and halved
• 2 tsp fresh ginger, cut into thin long strips
• 4 tsp salt (level)
• 1 cup sugar
• 6 tsp raisins
• 1½–2 cups vinegar
• ¼ cup blanched almonds, halved
• 2 cloves
• 2 big cardamoms
• ¼ tsp ground cinnamon
• ¼ tsp red chili powder

Method

1. Prepare the base mixture:
   • In a heavy-bottomed pan, combine the dates, ginger strips, ground spices (cloves, cardamoms, and cinnamon), salt, red chili powder, and vinegar.

• Mix everything gently to ensure the ingredients are evenly coated.
• Place the pan over medium heat and begin to cook slowly, allowing the vinegar to soften the dates and infuse them with the spice flavors.

2. Cook until tender:

   • Continue cooking the mixture, stirring occasionally, until the dates become soft and tender.
   • The vinegar should reduce slightly, and the chutney will start to thicken as the flavors meld together.

3. Add sweetness:

   • Stir in the sugar once the dates are soft.
   • Keep stirring as the sugar dissolves completely, and continue to cook until the mixture reaches a thick, glossy consistency — similar to that of jam.
   • This process enhances both sweetness and shelf life.

4. Finish with nuts and raisins:

   • Remove the pan from the heat.
   • Add the raisins and blanched almonds, stirring well to distribute them evenly throughout the chutney.
   • The raisins add a gentle chewiness, while the almonds give a subtle crunch.

5. Jar and mature:

   • While the chutney is still hot, pour it carefully into clean, sterilized glass jars.
   • Seal the jars tightly to prevent moisture from entering.
   • Allow the chutney to mature for at least 4 days at room temperature so the flavors deepen and balance perfectly.

Serving Suggestion:

Serve this Dates Chutney as a flavorful accompaniment to Indian breads like parathas, alongside pakoras, or with festive meals and snacks. It also pairs wonderfully with cheese platters or grilled appetizers for a fusion touch.