Equipment
Ingredients
Chutney Base
- 100 g cilantro, roughly chopped
- 80 g medjool dates, pitted and chopped
- 20 g jalapeño, roughly chopped
- 15 g fresh ginger, peeled and roughly chopped
- 45 ml lime juice, freshly squeezed
- 4 g cumin seeds, whole
- 45 ml water, ice cold
- 3 g kosher salt
Nutrition (per serving)
Method
Place a small skillet over medium heat. Add the cumin seeds and toast for 1 to 2 minutes, shaking the pan frequently, until they become deeply fragrant and take on a slightly darker shade. Transfer the toasted seeds to a small bowl to cool completely.
Prepare your ingredients by roughly chopping the cilantro, pitted Medjool dates, jalapeño, and peeled ginger on a cutting board using a chef knife.
In the bowl of a blender, combine the chopped cilantro, dates, jalapeño, ginger, lime juice, cooled toasted cumin seeds, kosher salt, and half of the ice cold water.
Blend the mixture on high speed until a smooth, vibrant green paste forms. Stop occasionally to scrape down the sides with a silicone spatula. If the mixture is too thick for the blades to catch, drizzle in the remaining ice cold water a little at a time until you reach a spoonable consistency.
Chef's Notes
- Toasting whole cumin seeds rather than relying on pre-ground cumin powder provides a profoundly deeper, earthier background note that elegantly anchors the sweetness of the dates.
- Using ice cold water when blending fresh herbs is a professional secret; it prevents the mechanical friction of the blender blades from cooking the cilantro, thereby preserving its bright green color and raw, herbaceous flavor.
- Do not discard the cilantro stems. The tender stems located right below the leaves contain a higher concentration of flavor compounds and essential oils than the leaves themselves.
- If serving this for Thanksgiving as a vibrant, acidic counterpoint to rich roasted turkey or root vegetables, prepare it 24 hours in advance. The resting period allows the jalapeño heat and ginger spice to fully bloom and integrate with the sweet dates.
Storage
Refrigerator: 1 week — Store in an airtight jar. A thin layer of lime juice or oil on top helps preserve the bright green color.
Freezer: 3 months — Freeze in ice cube trays for easy portioning and thaw in the refrigerator overnight before use.
