Instructions: Chop dates and put with sultanas or currants in preserving pan. Peel and roughly chop onions. Add this and all remaining ingredients. Bring to boil stirring, then lower heat and simmer about l 1/2 hours or until the mixture is thck and jam-like in consistency. Stir frequently during the latter stages of cooking to prevent burning. Pack into hot, jars and seal, preferably with a non-metallic lid. Use particularly with curries where a sweet chutney is wanted.

Makes about 2 litres.

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