Date-Mint Chutney

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In this Indian-inspired condiment, the richness of the dates gets a lift from the freshness of the mint. It's great with roast meats, and it also makes a simple spread for crostini paired with blue cheese.

Servings: Yields about 1-1/2 cups

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Ingredients

1 teaspoon fennel seeds
1 teaspoon unsalted butter
1-3/4 cups (8 ounces) pitted dates
1/2 cup unsweetened shredded coconut, preferably fresh (optional)
1/2 cup packed fresh spearmint or orange mint leaves
1 tablespoon extra-virgin olive oil
1-1/2 cups small-diced yellow onion
1 teaspoon minced garlic
Kosher salt
1-1/2 teaspoons red wine vinegar

Directions

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 and pulse until the mint is evenly and finely chopped. Set aside.

In a 10-inch skillet, heat the oil over medium-high heat. Add the onions and cook, stirring often, until softened, 3 to 5 minutes. Add the garlic and 1/2 teaspoon salt and continue cooking until the onions are light golden brown, another 1 to 2 minutes.

Turn the heat to low and add the vinegar and 1/2 cup water (it will sputter a bit). Stir until the bubbling subsides and then add the date mixture and stir until well incorporated. Remove from the heat and let cool to room temperature before serving.

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