"My husband, Patrick, grew up in Hong Kong and as a result he has an insatiable appetite for chutneys that he'll happily pair with just about anything I cook," says Hafner. "This desire to match meat with something sweet and piquant has rubbed off, so I've developed a small repertoire of chutneys. This is one of my favourites from my time cooking with Middle Eastern maestro Greg Malouf." Makes about 500ml.
- 200 gm pitted dried dates
- 200 gm brown sugar
- 1 tbsp coarsely chopped ginger
- ½ tsp ground coriander
- 50 gm (¼ cup) finely chopped preserved lemon rind
- 2 tbsp Sherry or red wine vinegar
- 1Combine dates, brown sugar, ginger, coriander, cardamom and a good pinch of salt in a saucepan with 250ml water and simmer, covered, until dates are very soft (20-25 minutes). Add preserved lemon and vinegar, then blend in a food processor until smooth. Cool chutney, then add salt to taste – it should taste sweet and sour. Serve with roast duck. Chutney will keep refrigerated in an airtight container for 2 weeks.