Best 7 Date Chutney Recipes

DATE CHUTNEY

Steps:

• In a medium saucepan, heat oil over medium-high. Add shallots and cook, stirring occasionally, until golden brown at edges, 3 minutes. Add mustard seeds and cook, stirring, until beginning to pop, 1 minute. Add remaining ingredients and 1/2 cup water; bring to a boil. Reduce to a simmer and cook until thickened, about 6 minutes. Let cool to room temperature before serving.

TAMARILLO AND DATE CHUTNEY (NEW ZEALAND)

Steps:

• Slice tamarillos in half lengthwise and place in microwave dish and cook for five minutes.
• This enables one to remove skins with ease.
• (Depending on size of dish this will take several lots to microwave the 24 tamarillos).
• Place all ingredients in a large pot or preserving pan and bring to the boil stirring frquently.
• Simmer covered stirring frequently for approximately 2 hours or until thick.
• Pour into hot sterilised jars and cover when cold.

TAMARIND AND DATE CHUTNEY

Steps:

• In a small saucepan, combine the tamarind and 1 cup of the water over medium heat. Bring to a simmer and cook, uncovered, for 5 minutes. Occasionally stir with a fork to break up the pulp. Remove from the heat, cover, and set aside to steep and further soften for 5 minutes, or until the tamarind solids have expanded. When you stir the mixture, the pulp should easily combine with the water.
• Position a coarse-mesh sieve over a bowl and pour in the tamarind mixture. Using a rubber spatula or metal spoon, vigorously stir and press the solids against the mesh to force as much of the pulp through as possible. If necessary, return the pulp to the saucepan, add some of the already-strained liquid, stir to loosen up more of the pulp, and then work it through the sieve again. When the pulp is spent, discard the fibrous left overs. The resulting liquid will resemble chocolate cake batter. You should have 2/3 to 3/4 cup.
• Combine the tamarind liquid, dates, the remaining 1/3 cup water, the brown sugar, salt, and cayenne in a food processor. Process to a smooth, thick texture. Occasionally pause the machine and scrape down the sides. The ideal texture is thick enough to mound on a spoon, but you can add extra water for a thinner sauce. Transfer to a bowl and stir in the cumin for a pungent finish. Taste and adjust the flavors, as necessary, especially if you thinned the chutney. Set aside for a few hours for the flavors to blend and bloom. Serve, refrigerate for up to 2 weeks, or freeze for a month.

TAMARIND-DATE CHUTNEY

Steps:

• Place the cumin seeds in a small, dry skillet over medium heat. Shake the skillet gently to move the seeds as they toast so they don't burn; continue until aromatic, about 5 minutes. Transfer seeds to a spice grinder, and grind to a fine powder.
• Place the dates in the bowl of a food processor; process until finely chopped. Remove and discard any seeds to make 3 tablespoons tamarind concentrate. Add concentrate, ginger, and ground cumin to food processor. Add 2/3 cup plus 2 tablespoons boiling water, or enough to make the mixture a spreadable consistency. Process until smooth. Add the cayenne and salt; adjust to taste.

TAMARIND-DATE CHUTNEY

Steps:

• Combine the dates, water, tamarind concentrate, cayenne pepper, and salt in a blender; blend until smooth.

SPICE- CRUSTED PORK TENDERLOINS WITH BANANA- DATE CHUTNEY

Steps:

• Chutney:.
• In a small saucepan, heat oil over medium heat until hot but not smoking; add the onions and saute', stirring occasionally, 3 to 4 minutes, until soft.
• Add the ginger and dates and saute' for 1 minute more, stirring a couple of times; add the bananas, red pepper flakes, molasses, and lemon juice, bring to a boil and simmer until most of the liquid has evaporated (about 7-10 minutes).
• Remove from heat, stir in the mint, and season to taste with salt and pepper.
• Tenderloins:.
• Sprinkle generously with salt and pepper.
• Combine olive oil, garlic, fennel seeds, cumin seeds, and cinnamon and mix well; coat tenderloins generously with this mixture.
• Grill over a hot fire, turning once or twice, until they develop a nice brown, crusty sear on the outside (about 5 minutes); once they are well seared, move to a side of the grill where the heat is low.
• Cook, turning occasionally, for 10 to 12 minutes (mine took longer, but they were on the large side for tenderloins); the meat should be light pink in the center.
• Remove from grill and let rest for 5 minutes; slice on the bias and serve with Banana-Date Chutney.
• Note: The chutney will keep, covered and refrigerated, for about a week.

PLUM-DATE CHUTNEY

Steps:

• Add together plums, dates, raisins and carrot and place ina saucepan with vinegar and boil gently, until quite soft.
• Add the rest of the ingredients and simmer gently, stirring often, until thick and creamy.
• Bottle in sterilised jars and seal well. N.B -- If you prefer mild chutney, use less chili powder.