Equipment
Ingredients
Aromatics & Spices
- 3 g cumin seeds, whole
- 10 g fresh ginger, peeled and roughly chopped
- 1 jalapeño pepper, stemmed and roughly chopped
Base
- 100 g fresh cilantro, roughly chopped
- 4 medjool dates, pitted
Liquids & Seasoning
- 30 ml lime juice, freshly squeezed
- 45 ml water
- 3 g kosher salt
Nutrition (per serving)
Method
Place the cumin seeds in a small dry skillet over medium heat. Toast, shaking the pan frequently, until deeply fragrant and slightly darkened, about 2 minutes. Remove from heat and let cool.
Roughly chop the pitted Medjool dates. If they feel firm or dry to the touch, soak them in warm water for 10 minutes before draining.
In the bowl of a food processor, combine the toasted cumin seeds, chopped dates, fresh ginger, jalapeño pepper, fresh cilantro, lime juice, water, and kosher salt.
Pulse the mixture several times to break down the large pieces, then run the processor continuously until a slightly coarse, vibrant green paste forms. Use a spatula to scrape down the sides of the bowl as needed.
Transfer the chutney to an airtight jar and let it rest in the refrigerator for at least 30 minutes to allow the flavors to meld before serving.
Chef's Notes
- Using the cilantro stems adds immense flavor and prevents waste; the stems near the leaves are incredibly tender and pack more concentrated flavor than the leaves alone.
- The sweetness of the Medjool dates acts as a natural counterbalance to the jalapeño. If you prefer a fiery chutney, leave the jalapeño seeds and ribs intact.
- This condiment pairs beautifully with rich roasted meats or root vegetables, acting as a brilliant palate cleanser.
Storage
Refrigerator: 1 week — Store in an airtight jar. The top layer may darken slightly due to oxidation; stir before serving.
Freezer: 3 months — Freeze in ice cube trays for easy portioning, then transfer to a sealed bag.
