Pacific Northwest | February 29, 2004Pacific Northwest MagazineFebruary 29, 2004seattletimes.com home
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CONTENTS
COVER STORY
PLANT LIFE
TASTE
NORTHWEST LIVING
NOW & THEN
PREVIOUS ISSUES OF PACIFIC NW


Date Chutney with Almonds

This takes minutes to prepare and keeps for weeks in the refrigerator. I discovered that adding almonds to dates, a classic Middle Eastern pairing, makes a good thing even better.

1 cup apple cider vinegar
2 teaspoons fresh ginger, finely minced
1 teaspoon garlic, finely minced
1 1/2 teaspoons chipotle powder* or red chili powder from an Indian grocery
1 teaspoon salt
1/4 cup blanched almond slivers
2 1/2 cups dates, pitted and chopped (a little over 3/4 pound after pitting)
2 tablespoons honey

* Available at PCC markets and other outlets

1. In a nonreactive saucepan, combine the vinegar, ginger, garlic, chili powder and salt. Cover and simmer for 10 minutes.

2. Meanwhile, toast the almonds in a 300-degree oven for 3 to 5 minutes. Let cool.

3. Add the dates to the vinegar mixture and stir for a few minutes until the dates absorb the liquid. Switch off the heat, cover and let sit, stirring occasionally, for about 10 minutes. Dates should become soft.

4. Remove from the heat. Add almonds and honey, and mix well. Let cool. Keep refrigerated in a glass jar.

Also: Fresh Mint or Coriander Chutney

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