This is another fabulous recipe I’ve adapted from World Food Café 2. If the chutney jar is empty and the cheese board awaits, this fantastic little number is quick to make and has all the great elements a chutney needs: spicy, tangy, sweet and moreish.
3 tbsp tamarind dissolved in 350ml hot water
2 mugs dates, stoned and finely chopped
2 garlic cloves, crushed
1 inch ginger, peeled and grated
1 tsp chilli powder or 1 fresh chilli, sliced
1 tsp cinnamon
1 tsp salt
2 tbsp sultanas
1/2 mug cashews, chopped
Gently bring all ingredients apart from the cashews to a boil. Cover pan and simmer for 10 minutes until the dates have cooked down to a chutney consitency.
Fill two jam jars and their lids with boiling water to sterilise. Tip out water after 10 mins and upturn jars and lids to drain onto a clean towel or cloth.
Add cashews to mixutre in pan and cook for 5 more minutes. Spoon into the jars and seal with lids immediately. Leave to cool. Once you open a jar, store in fridge.