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Ingredients

500g dates (with seed removed)
5 limes, halved
10 shallots
10 cloves garlic
6cm ginger, sliced
15 dried chillies
1 tablespoon mustard seeds
1 tablespoon cumin
1 tablespoon fenugreek
2 cups vinegar
1/2 cup toasted almonds
2 tablespoons oil
1 cup water
salt and sugar to taste

Method
1. Soak mustard seeds and chillies in vinegar for eight hours, then grind whole mixture in blender.

2. In a large pan add oil and fry blended mixture together with cumin and fenugreek. Add water and bring to boil.

3. Add dates, lime, shallots, garlic, ginger, salt and sugar and cook on slow fire until the mixture thickens.

4. Lastly add almonds and stir for about 10 minutes before turning off the stove. Once cool store chutney in sterilised jars.