Date-Mint Chutney

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.

• 
  
   1  tsp. fennel seeds
  
  


• 
  
   1  tsp. unsalted butter
  
  


• 
  
   1-3/4 cups (8 oz.) pitted dates
  
  


• 
  
   1/2  cup unsweetened shredded coconut, preferably fresh (optional)
  
  


• 
  
   1/2  cup packed fresh spearmint or orange mint leaves
  
  


• 
  
  1  Tbs. extra-virgin olive oil
  
  


• 
  
   1-1/2 cups small-diced yellow onion
  
  


• 
  
   1  tsp. minced garlic
  
  


• 
  
    Kosher salt
  
  


• 
  
   1-1/2 tsp. red wine vinegar
  
  

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 tsp. 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.

Tamarind Date Chutney

Chutneys run the gamut from thin and smooth to thick and chunky. This smooth chutney, which balances the tartness of tamarind with the sweetness of dates, is a delicious accompaniment to the Salmon, Lentil, and Rice Kedgeree.

• 
  
  6 oz. tamarind pulp (from a block or shelled pods), cut into chunks
  
  


• 
  
  3 cups boiling water
  
  


• 
  
  1 cup chopped dates
  
  


• 
  
  1/4 cup dark brown sugar
  
  


• 
  
  1 Tbs. finely grated fresh ginger
  
  


• 
  
  3/4 tsp. chili powder
  
  


• 
  
  3/4 tsp. cumin seeds, toasted and ground
  
  


• 
  
  3/4 tsp. coriander seeds, toasted and ground
  
  


• 
  
  1/2 tsp. fennel seeds, toasted and ground
  
  


• 
  
  Kosher salt
  
  

In a medium, nonreactive bowl, soak the tamarind pulp in the boiling water for about 20 minutes, breaking it up with a wooden spoon as it becomes more pliable. Once softened, pour it into a medium-mesh sieve set over a 4-quart, nonreactive saucepan. Using your fingers or the back of a spoon, press the pulp through the sieve until only seeds and fiber are left behind. Be sure to scrape any strained tamarind from the underside of the sieve into the pan. Discard the solids left in the sieve.


Add the dates and sugar to the tamarind and bring to a boil over medium-high heat. Reduce the heat to maintain a gentle simmer and stir in the ginger, chili powder, cumin, coriander, and fennel. Simmer until the mixture has thickened slightly and the dates are soft, 15 to 20 minutes.


In a blender, purée the chutney until smooth. Let cool and then season to taste with salt (you may not need any, depending on the tamarind). Store the chutney in a jar in the refrigerator for up to 1 week. Serve at room temperature.

Fried Date and Bacon Pinchos

These bacon-wrapped dates are a tapas party classic. Salty, sweet, crunchy, and chewy--what's not to love?

• 
  
  20 dates
  
  


• 
  
  20 slices thin rindless bacon
  
  


• 
  
  2-3 Tbs. peanut oil
  
  

Slit the dates along the longest sides and carefully remove and discard the pits. Wrap each date in a strip of bacon and secure with a wooden toothpick. Heat the oil in a skillet or frying pan, add the bacon rolls and cook, turning occasionally, for about 10 minutes, until the bacon is cooked through and lightly browned. Drain well and serve immediately.