Raisin-Date Chutney!
  • 1 1/2 tsp fennel seeds
  • 1 1/2 tsp cumin seeds (toasted are best)
  • 3 tsp ground coriander (make sure it is FRESH, this is key)
  • 1 1/2 cups raisins
  • 3/4 cup dates pitted, chopped roughly
  • 1/4 to 1/2 cup fresh orange juice
  • 2 tbsp size chunk fresh ginger root (peeled)
  • 1/4 tsp nutmeg
  • 1/4 tsp salt
  • 5 turns fresh black pepper
  1. Combine all in food processor (a magic bullet works too if you give it a good whack or two when grinding). Grind until desired consistency (I enjoy it for spreading). Add more orange juice as needed
  2. * chutney is great with any meal served with rice, also makes a great additive in salad dressings
  3. * for an exceptionally tasty appetizer add 3 tbsp fresh rosemary into this recipe, and serve on toasted baguette with any melted pungent cheese and roasted garlic spread
I first discovered a good chutney this summer when I got my Yoga Instructor's Certification out in Baja. Both my instructor and her daughter (our vegan chef), were excellent cooks. I got my first taste of really good, every day Indian cooking. One thing they served up daily were fresh chutneys. I was HOOKED> Chutneys went on everything served for breakfast and lunch. They help with digestion and give the dish a really powerful flavor. When I returned I even started putting this chutney on my toast- that's how good it was!!