Date, Apricot & Raisin Chutney

From Deborah Palmer of A Movable Feast


  • ¾ cup dried dates
  • ½ cup dried apricots
  • 1 Tbsp tamarind paste
  • 3 Tbsp tomato ketchup
  • 1 tsp ground coriander
  • 2 tsp sugar
  • ⅛ tsp cayenne powder (optional)
  • 1 Tbsp chopped fresh mint leaves
  • 1 cup water
  • ¼ cup raisins, cranberries or other dried berry
  • salt to taste


  1. Finely chop the dates and apricots and place them in a food processor with the tamarind paste, ketchup, ground coriander, sugar, chili powder and mint leaves.
  2. Add the water and blend the mixture in the processor until combined but still slightly chunky.
  3. Push the mixture down the sides of the processor and blend again for 1 minute (or longer if you want the chutney smooth).
  4. Place the mixture in a serving bowl and stir in the raisins. Season with the salt and chill until ready to serve.

Can be refrigerated in a sealed container for up to 2 weeks.

Posted on September 9, 2015 and filed under seasonings & sauces.