Date-Lemon Chutney
Published January 1, 2016
(Adapted from “New Recipes From Moosewood Restaurant”)
Serve this wonderful chutney alongside simple baked or roasted chicken.
Ingredients:
9 ounces pitted, chopped dates
3 tablespoons unsweetened dried coconut
½ teaspoon finely chopped lemon zest
4 tablespoons fresh lemon juice
2 tablespoons fresh grated gingerroot
½ teaspoon ground fennel seeds
½ teaspoon ground coriander
¼ cup chopped, fresh parsley
½ teaspoon salt, or more to taste
Freshly ground black pepper, to taste
Pinch of cayenne pepper
Directions:
Place dates in a heat proof bowl. Pour enough boiling water over the dates to cover. Let sit 5 minutes and drain dates, reserving water.
Combine dates and remaining ingredients in a bowl. Add a teaspoon of reserved water to mixture to thin, if necessary. Let chutney sit at room temperature for 30 minutes before serving. Store leftovers in refrigerator, covered, for up to 2 weeks.