Date-Lemon Chutney

(Adapted from “New Recipes From Moosewood Restaurant”)

Serve this wonderful chutney alongside simple baked or roasted chicken.


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


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.