Date-Mint Chutney

Date-Mint Chutney
Photo by Scott Phillips


  • ½ cup unsweetened shredded coconut, preferably fresh (optional)
  • ½ cup packed fresh spearmint or orange mint leaves
  • 1-¾ cups (8 oz.) pitted dates
  • 1 Tbs. extra-virgin olive oil
  • 1-½ cups small-diced yellow onion
  • Kosher salt
  • 1-½ tsp. red wine vinegar
  • + 3 more ingredients
    • 1 tsp. fennel seeds
    • 1 tsp. minced garlic
    • 1 tsp. unsalted butter

In a small bowl, mix the fennel seeds and butter with the back of a spoon. Transfer to a cutting board and chop until the seeds are finely minced. Put the dates and coconut (if using) in a food processor and pulse until finely chopped (but not a paste). Add the fennel-butter mixture and the mint...

View full recipe at Fine Cooking


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