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Date-Mint Chutney

Scott Phillips

Yield: Yields about 1-1/2 cups

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.


  •  1  tsp. fennel seeds
  •  1  tsp. unsalted butter
  •  1-3/4 cups (8 oz.) pitted dates
  •  1/2  cup unsweetened shredded coconut, preferably fresh (optional)
  •  1/2  cup packed fresh spearmint or orange mint leaves
  • 1  Tbs. extra-virgin olive oil
  •  1-1/2 cups small-diced yellow onion
  •  1  tsp. minced garlic
  •   Kosher salt
  •  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.


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Reviews (3 reviews)

  • today | 01/19/2014

    Great chutney for an appetizer. Tasted great and lasted for over a week!

  • beatamack | 04/10/2012

    Fantastic 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.

  • cookinrd | 01/28/2011

    This 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!

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