Best 3 Lemon Date Chutney Recipes

Discover the tantalizing flavors of lemon date chutney, a delectable condiment that adds a burst of tangy sweetness to your culinary creations. This versatile chutney is a harmonious blend of sweet dates, tangy lemons, aromatic spices, and a hint of heat from chili peppers. Originating from the vibrant kitchens of India, lemon date chutney has become a beloved accompaniment to a wide range of dishes, from savory curries and grilled meats to crispy fritters and refreshing salads. With its vibrant yellow hue and enticing aroma, this chutney is a feast for the senses. Explore the delightful variations of lemon date chutney presented in this article, each offering a unique twist on the classic recipe. Embark on a culinary journey and elevate your taste buds with this irresistible condiment.

Let's cook with our recipes!

DATE CHUTNEY

Date Chutney image

Serve this sweet-sour sauce with chicken, pork loin, or Brandied Ham.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 20m

Yield Makes 1 1/2 cups

Number Of Ingredients 9

Ingredients

2 teaspoons vegetable oil
2 small shallots, minced
1/2 teaspoon brown mustard seeds
1 cup chopped pitted dates (4 ounces)
1/2 cup golden raisins
2 tablespoons light-brown sugar
1/4 cup cider vinegar
Pinch of cayenne pepper
1 teaspoon coarse salt

Steps:

In a medium saucepan, heat oil over medium-high. Add shallots and cook, stirring occasionally, until golden brown at edges, 3 minutes. Add mustard seeds and cook, stirring, until beginning to pop, 1 minute. Add remaining ingredients and 1/2 cup water; bring to a boil. Reduce to a simmer and cook until thickened, about 6 minutes. Let cool to room temperature before serving.

Nutrition Facts : Calories 80 g, Fat 1 g, Fiber 1 g, Protein 1 g

LEMON & DATE CHUTNEY

Lemon & Date Chutney image

This is a Greg Malouf recipe from his book "Arabesque" (published by Quadrille publishing) and is just gorgeous, although I think it could do with a touch more ginger.

Provided by Amanda in Adelaide

Categories < 60 Mins

Time 1h

Yield 3 jars

Number Of Ingredients 11

Ingredients

6 lemons, zest of, finely chop the flesh
100 ml lemon juice, extra
2 tablespoons salt
4 garlic cloves, minced
100 ml cider vinegar
1 tablespoon gingerroot, grated
1 teaspoon cardamom seed, ground
1 teaspoon coriander seed, ground
1/2 teaspoon chili flakes
225 g brown sugar
200 g dates, chopped small

Steps:

Mix together lemon, zest, extra lemon juice and salt. Let sit overnight.
Combine all ingredients, except sugar and dates, in a heavy pan.
Bring to a boil.
Then lower temperature and simmer for 5 minutes.
Add sugar and dates, stir well and simmer for 45-60 minutes, until thick and reduced.
Stir regularly to prevent sticking.
Pour into sterilised jars.
Let the chutney mature for 6 weeks.

Nutrition Facts : Calories 532.8, Fat 1.2, SaturatedFat 0.1, Sodium 4691.1, Carbohydrate 136.6, Fiber 9.1, Sugar 115.6, Protein 3.4

LEMON CHUTNEY

Lemon Chutney image

A lovely chutney adapted from a recipe found on www.Nigella.com. Plan to make this winter when the new citrus is in. Will make the house smell so good & be nice in Christmas baskets. Prep time does not include overnight soak of thinly sliced lemons, onions & raisins in spiced vinegar (told you the house would smell good!)

Provided by Busters friend

Categories < 4 Hours

Time 2h

Yield 4 pints

Number Of Ingredients 18

Ingredients

2 tablespoons peppercorns
2 teaspoons mace
1 teaspoon whole cloves
6 bay leaves
1 tablespoon fresh ginger, crushed
2 1/2 teaspoons mustard seeds, whole
1 tablespoon allspice, whole
1 cinnamon stick
2 teaspoons celery seeds
1 tablespoon salt
5 cups malt vinegar
2 lbs lemons
1 lb onion, sliced 1/8 inch thick half-moons
1 1/2 cups raisins
3 1/2 tablespoons coarse salt
1 tablespoon mustard seeds
3/4 teaspoon ground ginger
3 1/4 cups sugar

Steps:

Mix first 9 spices and salt in a nonreactive 2 quart saucepan. Add 1/2 cup vinegar. Boil 2 minutes.
Add rest of vinegar, boil another three minutes. Strain into nonreactive bowl to set aside and cool.
Slice lemons finely, removing pits. Add sliced onions and raisins. Put into a bowl, sprinkle with the salt, and mix well. Add enough spiced vinegar to cover the mix, and leave overnight.
The next day, pour lemons, onions, raisins & their soaking vinegar into a nonreactive pan, add mustard seeds and ginger, cover and simmer for one hour or until the lemon is tender.
Mix the sugar with the remaining spiced vinegar. Add to the pan and boil for about 15 minutes or until the mixture thickens somewhat, stirring constantly.
Ladle into warm sterilized pint jars.
Hot water bath process 10 minutes.

Tips:

Select firm, ripe dates and fresh, juicy lemons for the best flavor and texture.
Use a food processor or blender to quickly and easily chop the dates and lemons.
If you prefer a smoother chutney, puree the mixture until it reaches your desired consistency.
Add a touch of honey or sugar for a sweeter chutney, or use more chili peppers for a spicier version.
Experiment with different spices and herbs to create unique flavor combinations.
Let the chutney rest for a few hours or overnight before serving to allow the flavors to meld.
Store the chutney in a sterilized jar in the refrigerator for up to 2 weeks.

Conclusion:

Lemon date chutney is a versatile condiment that can be enjoyed with various dishes. Its tangy, sweet, and spicy flavors make it a perfect accompaniment to grilled meats, fish, and roasted vegetables. It can also be used as a marinade, dipping sauce, or spread. With its easy preparation and long shelf life, lemon date chutney is a delicious and convenient addition to your kitchen pantry. Whether you are a seasoned cook or a beginner, this chutney is sure to impress your taste buds and become a staple in your culinary repertoire.