Thursday, January 19, 2006

Date Chutney

6 eschallots, peeled
2 cloves garlic
270 g red capsicum
500 g dates
10 g ground cumin
10 g ground coriander
40 g capers, salted
80 g slithered almonds, toasted
3 lemons, segmented
6 limes, juiced
Brunoise eschallots and garlic
Sweat in a little oil and finish with ground spices.
Roast capsicum, remove skin, seeds then brunoise.
Stone and dice dates.
Roughly chop capers.
Combine all ingredients in a medium bowl.

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