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Servings Per Recipe: 15
Amount Per Serving
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Soak dates, red dry whole chillies and cinnamon stick together for 1-2 hrs
Cut the fruits. I had cut them early so I soaked them in 2 tbsp vinegar to avoid discoloring. Or else, the vinegar can be added later on.
Blend the soaked dates, cinnamon, red chili whole and the fruits, everything in the blender to purée.
In a pan, add brown sugar and the purée. Add salt and pepper and cumin powder. Cook till water is evaporated on low flame. It may take from 1/2 hr to 1 hr, depending upon the water content of the fruit.
Cool the chutney and store in air tight jar in the fridge.
Enjoy with crackers, on sandwiches, on toasted crostinis, as a dip with cream cheese for your more fancy party crackers and pretzels.
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