This chutney is perfect with lamb, pork or chicken.
1/2 kilo Dates
2 teaspoon fresh Ginger, cut into thin long strips
4 teaspoons Salt (level)
1 cup Sugar
6 teaspoons Raisins
1 1/2 cups or 2 cups Vinegar
1/4 cup blanched Almonds
2 big Cardamoms
1/4 teaspoon ground Cinnamon
1/4 teaspoon Red chili pepper
Stone the dates and cut them in halves.
Put dates, ginger, ground spices, salt, chilli powder and vinegar in a pan and cook till dates are tender.
Now add sugar and cook until the mixture thickens.
Remove from the fire, add raisins, almonds slit into halves and stir well.
While the chutney is hot pour into clean jars and cork tightly.
Serve after 4 days.
1 big jar