Date-Mint Chutney
In this Indian-inspired condiment, the richness of the dates gets a lift from the freshness of the mint. It's great with roast meats, and it also makes a simple spread for crostini paired with blue cheese.
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1 tsp. fennel seeds
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1 tsp. unsalted butter
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1-3/4 cups (8 oz.) pitted dates
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1/2 cup unsweetened shredded coconut, preferably fresh (optional)
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1/2 cup packed fresh spearmint or orange mint leaves
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1 Tbs. extra-virgin olive oil
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1-1/2 cups small-diced yellow onion
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1 tsp. minced garlic
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Kosher salt
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1-1/2 tsp. red wine vinegar
In a small bowl, mix the fennel seeds and butter with the back of a spoon. Transfer to a cutting board and chop until the seeds are finely minced.
Put the dates and coconut (if using) in a food processor and pulse until finely chopped (but not a paste). Add the fennel-butter mixture and the mint and pulse until the mint is evenly and finely chopped. Set aside.
In a 10-inch skillet, heat the oil over medium-high heat. Add the onions and cook, stirring often, until softened, 3 to 5 minutes. Add the garlic and 1/2 tsp. salt and continue cooking until the onions are light golden brown, another 1 to 2 minutes.
Turn the heat to low and add the vinegar and 1/2 cup water (it will sputter a bit). Stir until the bubbling subsides and then add the date mixture and stir until well incorporated. Remove from the heat and let cool to room temperature before serving.
Photo: Scott Phillips
by beatamack,
4/10/2012Fantastic recipe. I just made it this Easter and it was instant hit. I served it with 5 year old raw milk cheddar and home made rye caraway bread. It will be in my favourite recipe collection.
by cookinrd,
1/28/2011This chutney is out of this world!! The texture, the flavor, the ease of preparation...I couldn't be happier. Made it to have with pita, as a go-with for the Israeli couscous salad with mint and feta. Will definitely make this over and over!
