Macadamia and date sambal

This macadamia and date sambal is an awesome accompaniment to roast venison and works well with vegetarian dishes too.

Ingredients

200 g	Dates, pitted (see Tip)
¼ cup	Raw sugar
400 ml	Water, boiling
3	Onions, peeled and finely diced
1 ½ cups	Macadamia nuts, smashed and toasted (Main)
2 Tbsp	Fresh ginger, peeled and finely grated, fried until golden and drained
4	Red chillies, small, seeded, chopped and fried till crisp
140 ml	Fresh lime juice
½ cup	Currants

Directions

1. In a heatproof bowl, pour the boiling water over the pitted dates and the raw sugar. Cover with cling film and allow the dates to swell and soften (about an hour or overnight). With a stick blender, blitz this to a paste. Push (pass) through a coarse sieve to rid skins. Use 300g of this or substitute with 300ml date molasses.
2. In a frying pan, saute the onions until golden.
3. Place the onions into a saucepan with the rest of the ingredients and cook until chutney-like in texture.
4. Adjust the flavour with salt and store in sterilised jars.

Tip:If you have date molasses you can use 300ml of this instead of the dates, sugar and water combo in this recipe.