This “Red date chutney” is easy to make, involving blending ingredients together. Vinegar is an important ingredient, Helping to preserve them.

Item required
6 dates, seeded
1 small onion, chopped
6 cloves garlic, chopped
1/2 teaspoon chilli powder
1 teaspoon ground paprika
1/2 teaspoon ground cumin
2 tablespoon malt vinegar
Preparation method
1.Combine all ingredients in a blender or food processor, blend until smooth.
Makes 1/2 cup(125ml)

The fruit chutneys are delightfully sweet and spicy. This bengal apple chutney is very tasty too.

Item required
8 large cooking apples
11/2 cups (250 g) brown sugar
31/2 cups (900 ml) malt vinegar
30 g fresh ginger, grated ‘f onion, finely chopped
3 cloves garlic, crushed
11/2 tablespoons mustard seeds
2 teaspoons salt
2 to 3 teaspoons chilli powder
125 g (‘/~ cup) raisins
Preparation method
1 Peel and slice apples, combine, in a saucepan, with sugar and vinegar, bring to boil. Cover, reduce heat to low, simmer until apples are tender.
2 Add ginger, onion, garlic, mustard seeds,salt, chilli powder and raisins. Simmer, uncovered, for 15 minutes or until mixture has reduced and thickened, stirring often.
3 When cool, seal in sterilised jars.
MAKES 6 CUPS (1′115 LITRES)

The fruit chutneys are delightfully sweet and spicy, and It is very tasty too.

Item required
6 medium sized mangoes (green), sliced
1% (625 ml) malt vinegar
11/2 cups (375 g) sugar
4 cloves garlic, crushed 30 g fresh ginger, grated
1 teaspoon chilli powder
60 g slivered almonds 1/. cup (125 g) raisins
Preparation method
1 Combine mangoes in a saucepan with Vinegar and sugar, bring to the boil. Reduce heat to low, cover, simmer 5 minutes.
2 Add garlic, ginger and chilli, simmer for 10 minutes. Add the almonds and raisins, simmer for 5 minutes, cool.
3 Pour into sterilised jars, seal well.
MAKES 5 CUPS (1′/4 ML)