🥘 Ingredients
- large or medium Medjool dates 4-5 oz
- boiling water 1 cup
- fat garlic clove 4
- serrano 1
- fresh ginger 1 ½ inch
- cilantro leaves and tender stems no thick stems 2 ½ cup
- fresh mint leaves 1 ½ cup
- tamarind paste or concentrate 1 ½ tbsp
- ground cumin 1 tsp
- Kosher
- medium limes ½
📝
Not a fan of cilantro? You can use 2 1/2 cup fresh mint and 1 1/2 cup flat-leaf parsley in this recipe (make sure to omit the thick stems). If you didn’t buy tamarind paste, use 1 1/2 tbsp of freshly squeezed lime juice. If you plan to do Vegetable Prep and the prep involves using the food processor to chop your veggies, do that before making the chutney. Then rinse out the food processor before starting this component.
-
1Prepare: large or medium Medjool dates , boiling water , fat garlic clove , serrano , fresh ginger , cilantro leaves and tender stems no thick stems , fresh mint leaves , tamarind paste or concentrate , ground cumin , Kosher salt, medium limes .
-
2If your dates are very soft, you can skip this step. Otherwise, add the dates to a bowl and pour the boiling water over the dates. Soak while you prep the other ingredients.
-
3Roughly chop the garlic and the chile pepper (remove the membranes for less heat). Peel and chop the ginger.
-
4In a food processor (see Note 3), combine the garlic, chile pepper, ginger, cilantro, and mint. Blend until everything is finely minced.
-
5Drain the dates. Add them to the food processor along with the tamarind (or lime juice), cumin, and 1/2 heaping teaspoon of kosher salt. Blend, scraping down the sides as you go. Keep blending to get it as smooth as you can. If it won’t blend smoothly, add a few tablespoons ( timer mL) of water and blend again. Taste, adding more salt or tamarind as needed. If desired, squeeze in some lime juice for acidity. For a looser consistency, blend in a bit of water; or you can stir in water when serving.
-
6Label and store in a sealed jar or airtight container in the fridge; it will keep for at least 1 week.