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From @Rainbow Plant Life

Cilantro-Date Chutney and Spiced Yogurt Sauce

15 min · Serves 8

15 mintotal
10 minhands on
8steps
8servings

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Ingredients

For the cilantro-date chutney

  • 7 large Medjool dates (4–5 oz / 115–140 g), pitted
  • 1 cup (240 ml) boiling water (optional, for soaking)
  • 4 garlic cloves
  • 1–2 serrano or green jalapeño peppers, sliced
  • 1-inch (2.5 cm) piece fresh ginger, peeled and chopped
  • 3 cups packed fresh cilantro (leaves and soft stems)
  • 1 cup packed fresh mint leaves
  • 1 tbsp tamarind paste (or fresh lime juice to taste)
  • 1 tsp ground cumin
  • 1 tsp kosher salt
  • Water, as needed to thin

For the spiced yogurt sauce

  • 1 cup (240 ml) unsweetened coconut yogurt or non-dairy yogurt
  • 1 tbsp fresh lime juice
  • 1/2 tsp Kashmiri chili powder (or mild chili powder)
  • 1/2 tsp garam masala
  • 1/2 tsp ground cumin
  • 1/2 tsp kosher salt, to taste

Method

For the cilantro-date chutney

  1. If the dates are firm, soak them in 1 cup boiling water for 10 minutes to soften, then drain.

    Then 10 min of waiting

  2. In a food processor, pulse the garlic, serrano peppers, ginger, cilantro, and mint until finely chopped and a coarse paste forms.

  3. Add the dates, tamarind paste (or lime juice), ground cumin, and kosher salt.

  4. Process until fully blended and thick, scraping down the sides as needed.

  5. Transfer to a clean jar and store in the refrigerator. Thin with a splash of water when ready to serve if desired.

    The chutney can be made up to 1 week ahead and kept refrigerated.

For the spiced yogurt sauce

  1. In a small bowl or jar, combine the unsweetened coconut yogurt, lime juice, Kashmiri chili powder, garam masala, ground cumin, and salt.

  2. Whisk or stir until completely smooth and uniform in color.

  3. Cover and chill until ready to serve.

  4. These two condiments form the flavor base for multiple meals throughout the week, including the Loaded Tofu Bowl and Indian-Inspired Chickpea Tacos.

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