Medjool Date Chutney - North African

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Medjool Date Chutney - North African

2 tablespoons olive oil

1 medium yellow onion, peeled and finely chopped

2 cloves garlic, finely chopped

1 teaspoon fresh ginger root, peeled and finely

chopped

1 teaspoon fresh hot red chile, finely chopped, or

crushed red pepper flakes (optional)

2 pints fresh Medjool dates, coarsely chopped

(substitute 2 cups dry date:date:date:date:dates)

1/2 teaspoon curry powder

1/4 cup golden raisins

1 ounce brown sugar

6 ounces red wine vinegar

2 ounces tawny port wine

 

 

 

Place a medium-sized stainless steel saucepan over

medium heat. Add olive oil and sauté onions until soft

but not colored. Add garlic, ginger, and chile, and

continue cooking 2 minutes. Add dates, curry powder,

raisins, sugar, vinegar, and port wine, and bring to

boil. Reduce heat and simmer, stirring often,

approximately 20 minutes or until liquid is reduced to

a syrup.

Serve at room temperature or slightly warm to release

the full flavors of the fruit. Store, covered, in the

refrigerator for up to two weeks. The chutney can also

be canned and kept, unopened, for several months.

 

Makes: Approximately 2 cups

 

Source:Stu Stein from The Sustainable Kitchen

Formatted by Chupa Babi in MC: 06.26.07

 

Dates are native to hot, dry desert regions of the

world, particularly the Middle East and North Africa.

In the United States, date palms grow abundantly in

the area around Palm Springs, California. Prized for

their high sugar content, the semidry varieties of

dates grown in California are naturally dried and used

most often for cooking and eating. Medjool dates are

deep red with thick flesh, little fiber, and a rich

flavor. The concentration of the fruit provides just

the right sweetness to balance the vinegar and curry

in this chutney.

 

Chutneys add a depth of flavor when mixed with an

assortment of grains or vegetables and make an ideal

accompaniment when served over a rich-tasting fish or

poultry.

 

ChupaNote: if you don't care to use port, pomegranate

molasses makes a good substitute, with more brown

sugar.

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