This quick-to-make chutney gets its sweetness from dried dates and a bit of tang from mustard and apple cider vinegar. It complements food writer Will Coleman's fried pork chop sandwich (see related recipe), but also you could try it with a pork loin, roasted chicken or simply serve it with a cheeseboard and crackers.
Make Ahead: Can be made up to 3 days in advance.
Storage Notes: Refrigerate leftovers for up to 3 days.
Servings: 16 When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.
Tested size: 16 servings; makes about 1 cup, each serving is a tablespoon
Ingredients
- 1 tablespoon vegetable or other neutral oil
- 1 large shallot (about 4 ounces), thinly sliced
- 3/4 cup (6 ounces) pitted dates, coarsely chopped (about 24)
- 1/2 cup water
- 1 1/2 tablespoons stone-ground mustard
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon fine salt
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Directions
In a small saucepan over medium heat, heat the oil until shimmering. Add the shallots and cook, stirring, until they begin to soften, about 2 minutes. Add the dates, water, mustard, vinegar and salt and stir to combine.
Once it comes to a simmer, reduce the heat to low and cook until the water has evaporated and the mixture has a jammy consistency, about 5 minutes.
Recipe Source
From food writer Will Coleman.
Tested by Ann Maloney.
Email questions to the Food Section at food@washpost.com.
