Recipe:  Nimbu Chatni (Date and Lemon Chutney)


Ingredients:

8 ounces (250 g) pitted dates, cut into quarters 
2 Tbs (30 ml) frozen or fresh grated coconut (unsweetened) 
1/4 cup (60 ml) fresh lemon juice 
2 Tbs (30 ml) finely chopped fresh ginger root 
1 Tbs (15 ml) finely chopped fresh cilantro (fresh coriander, Chinese
parsley) 
1/2 tsp (2 ml) fennel seeds 
1/8 tsp (0.5 ml) cayenne pepper, or to taste 
2 Tbs (30 ml) finely chopped onion 
Salt and freshly ground black pepper to taste

Instructions:

Rub the fennel seeds briskly between the palms of your hands in order
to bruise them and to release their aroma.  Combine all ingredients in
a serving bowl and mix to combine thoroughly.  Serve at once or cover
tightly and refrigerate for no longer than 2 or 3 days.  Makes about
1+1/2 cups (375 ml).