Date Relish Recipes

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DATE CHUTNEY



Date Chutney image

Serve this sweet-sour sauce with chicken, pork loin, or Brandied Ham.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 20m

Yield Makes 1 1/2 cups

Number Of Ingredients 9

2 teaspoons vegetable oil
2 small shallots, minced
1/2 teaspoon brown mustard seeds
1 cup chopped pitted dates (4 ounces)
1/2 cup golden raisins
2 tablespoons light-brown sugar
1/4 cup cider vinegar
Pinch of cayenne pepper
1 teaspoon coarse salt

Steps:

  • In a medium saucepan, heat oil over medium-high. Add shallots and cook, stirring occasionally, until golden brown at edges, 3 minutes. Add mustard seeds and cook, stirring, until beginning to pop, 1 minute. Add remaining ingredients and 1/2 cup water; bring to a boil. Reduce to a simmer and cook until thickened, about 6 minutes. Let cool to room temperature before serving.

Nutrition Facts : Calories 80 g, Fat 1 g, Fiber 1 g, Protein 1 g

DATE RELISH



Date Relish image

Provided by Jean Thiel Kelley

Categories     Side     Vegetarian     Quick & Easy     Low Cal     Dinner     Lemon     Date     Hot Pepper     Fall     Healthy     Low Cholesterol     Bon Appétit     Vegan     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 2 1/2 cups

Number Of Ingredients 8

8 green onions, thinly sliced
1 cup chopped fresh Italian parsley
2/3 cup chopped pitted Deglet Noor dates
1/2 cup pine nuts, toasted
6 tablespoons extra-virgin olive oil
3 tablespoons fresh lemon juice
2 teaspoons finely grated lemon peel
2 teaspoons (about) minced seeded deveined habanero chile (from 1 chile)

Steps:

  • Combine all ingredients except habanero chile in medium bowl; toss to blend. Add chile to taste. Season relish to taste with salt. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.

ONION DATE RELISH



Onion Date Relish image

I often serve grilled meats at my parties, and with them I like to serve this unusual relish. Can be prepared in 45 minutes or less.

Provided by Florence Barclay

Yield Makes about 1 1/2 cups

Number Of Ingredients 9

3/4 pound onions, halved lengthwise and sliced very thin crosswise (about 4 cups)
2 tablespoons vegetable oil
2 teaspoons minced garlic
1 1/2 tablespoons minced peeled fresh gingerroot
1 teaspoon salt, or to taste
1/2 cup dry red wine
1/2 cup red-wine vinegar plus additional to taste
2 dried red hot peppers, each about 2 inches long, seeded and crumbled (wear rubber gloves)
1/2 pound pitted dates, chopped (about 1 1/2 cups)

Steps:

  • In a large heavy skillet cook the onions in the oil over moderately low heat, stirring, until they are softened, add the garlic, the gingerroot, and the salt, and cook the mixture, stirring, for 2 minutes. Add the wine, 1/2 cup of the vinegar, and the peppers and cook the mixture over moderately high heat, stirring occasionally, until most of the liquid is evaporated. In a food processor combine the onion mixture with the dates and pulse the motor 3 or 4 times. Add the additional vinegar and pulse the motor 2 or 3 times, or until the mixture is combined well but still chunky. The relish keeps, covered and chilled, for 1 week. Serve the relish with grilled pork or chicken or with mild cheese and crackers.

CRANBERRY SAUCE WITH DATES AND ORANGE



Cranberry Sauce with Dates and Orange image

Provided by Maggie Ruggiero

Categories     Sauce     Christmas     Thanksgiving     Quick & Easy     Dinner     Cranberry     Orange     Date     Christmas Eve     Simmer     Gourmet

Number Of Ingredients 8

1 cup water
1 1/4 cups sugar
3 strips orange zest
1 cup fresh orange juice
3 tablespoons balsamic vinegar
1 (3-inch) cinnamon stick
1 cup coarsely chopped pitted dates (6 ounces), divided
2 (12-ounce) bags cranberries (thawed if frozen), divided

Steps:

  • Simmer water, sugar, zest, juice, vinegar, and cinnamon stick in a medium saucepan over medium heat, stirring, 3 minutes. Add half of dates and half of cranberries and simmer, stirring occasionally, until cranberries begin to burst, about 7 minutes. Stir in remaining dates and cranberries and simmer until remaining cranberries begin to burst, about 7 minutes more. Serve at room temperature.

RHUBARB & DATE CHUTNEY



Rhubarb & date chutney image

Keep this tucked away for a month so flavours can develop and then serve it with cheese, pâté, cold meats, sandwiches - you name it

Provided by Good Food team

Categories     Afternoon tea, Buffet, Condiment, Lunch, Snack

Time 1h5m

Yield Makes about 2.25kg/5lb

Number Of Ingredients 10

50g fresh root ginger , grated
300ml red wine vinegar
500g eating apple , peeled and finely chopped
200g pitted date , chopped
200g dried cranberries or raisins
1 tbsp mustard seed
1 tbsp curry powder
400g light muscovado sugar
700g rhubarb , sliced into 2cm chunks
500g red onion

Steps:

  • Put the onions in a large pan with the ginger and vinegar. Bring to the boil, then simmer for 10 mins. Add the rest of the ingredients, except the rhubarb, plus 2 tsp salt to the pan and bring to the boil, stirring. Simmer, uncovered, for about 10 mins until the apples are tender.
  • Stir in the rhubarb and cook, uncovered, until the chutney is thick and jammy, about 15-20 mins. Leave the chutney to sit for about 10-15 mins, then spoon into warm, clean jars, and seal. Label the jars when cool. Keep for at least a month before eating.

Nutrition Facts : Calories 19 calories, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Sodium 0.07 milligram of sodium

CILANTRO-DATE CHUTNEY



Cilantro-Date Chutney image

Inspired by two classic Parsi recipes from the chef and anthropologist Niloufer Ichaporia King, this sauce introduces the toasted cumin and medjool dates from her date and tamarind chutney into her classic green chutney, full of fresh ginger, jalapeño and lime. The ginger and the sweetness of the dates echo many of the flavors already present on the Thanksgiving table, and the cilantro, chiles and lime bring a much welcome vividness. It's a delight! This sauce is also fantastic on leftover turkey sandwiches, and, other times of year, it makes for a great condiment on rice, fish, chicken and vegetable dishes alike.

Provided by Samin Nosrat

Categories     condiments

Time 15m

Yield 1 1/2 cups

Number Of Ingredients 8

1 teaspoon cumin seeds
10 medjool dates, pitted
1/3 cup freshly squeezed lime juice, plus more to taste (from 2 to 3 limes)
2 jalapeños, stemmed and thinly sliced (remove seeds if desired for a milder sauce)
1 tablespoon finely grated fresh ginger
6 garlic cloves, finely grated
1 teaspoon fine sea salt, plus more to taste
4 cups loosely packed cilantro leaves and tender stems (from about 2 large bunches)

Steps:

  • Place cumin in a small skillet and set over medium-high heat. Toast for 2 to 3 minutes, or until seeds just begin to change color and emit a faint aroma. Immediately dump seeds into a spice grinder or mortar, and grind to a powder.
  • Place dates, lime juice, jalapeños, ginger, garlic, salt and cumin into the bowl of a food processor and pulse, stopping periodically to scrape the sides with a rubber spatula as needed. Try to get this mixture as uniformly puréed as possible, though a little texture is fine.
  • Add the cilantro and continue to pulse to break it down. Then, add as little water as possible - about a tablespoon - to get the blades moving and turn the mixture into the sauce. Continue scraping the sides and pulsing until no large bits of stem or leaf remain and the sauce is a lovely, almost-but-not-quite-smooth texture. Taste, and add lime juice and salt as needed. Cover and refrigerate until serving. This sauce will keep for up to 5 days in the fridge.

PINEAPPLE & DATE RELISH



Pineapple & date relish image

This tropical chutney with coriander, mustard and cumin seeds is great with grilled meats, in a bacon sandwich or on a cheeseboard

Provided by Mary Cadogan

Categories     Condiment

Time 1h5m

Yield Makes about 1.5kg

Number Of Ingredients 10

2 tsp coriander seed
2 tsp mustard seeds
2 tsp cumin seed
1 medium pineapple
2 red onions , roughly chopped
2 red peppers , roughly chopped
500ml cider vinegar
1 tsp chilli flakes
300g granulated sugar
140g stoned date , chopped

Steps:

  • Dry-roast the seeds in a small pan until they start to smell fragrant. Tip into a mortar and crush with a pestle until the seeds are broken down but not powdery.
  • Peel, quarter and core the pineapple. Cut into rough chunks, then transfer to a food processor and pulse until cut into smaller pieces. Tip into a preserving pan or large heavy-based saucepan. Use the processor to do the same to the onions, then the peppers. Tip the vegetables into the pan along with the roasted spices, vinegar, chilli flakes and 2 tsp salt.
  • Bring to the boil, stirring, then cover and simmer for 10 mins. Add the sugar and dates, and return to the boil, stirring to dissolve the sugar. Simmer for a further 15-20 mins, uncovered, until the mixture is softened but still has a bit of crunch. (Take care when tasting the relish as it will be very hot.)
  • Meanwhile, wash your jars in hot soapy water and rinse well. Place upright in a roasting tin and put in the oven at 160C/140C fan/gas 3 for 15 mins. Boil the lids (which must be vinegar-proof) for 5 mins, then leave to dry. Remove the jars from the oven and set on a board. Fill the jars and screw on the lids. Label and store in the fridge for up to 4 weeks, or sterilise (see tip, below) and store in a cool, dry place for up to 1 year.

Nutrition Facts : Calories 63 calories, Carbohydrate 15 grams carbohydrates, Sugar 14 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.3 milligram of sodium

SHEET-PAN CHICKEN WITH SQUASH AND DATES



Sheet-Pan Chicken With Squash and Dates image

This weeknight sheet-pan dinner combines chicken with simple ingredients that hit a number of notes, all salty, sweet, tangy and rich. The juicy Medjool dates caramelize as they cook, while the chickpeas become extra toasty and nutty. Their textures complement the velvety roasted squash and meaty chicken. A lemony olive-caper relish with fresh parsley, bolstered by pan juices, brightens and balances. Chop up leftovers and repurpose them in a rice salad with crumbled feta or grated Parmesan for extra tang. Or, for a fantastic vegetarian side dish or warm salad, you could make this recipe without the chicken.

Provided by Kay Chun

Categories     dinner, poultry, roasts, vegetables, main course

Time 1h

Yield 4 servings

Number Of Ingredients 10

2 pounds delicata squash (about 2 large squash), scrubbed, halved lengthwise, seeded and sliced crosswise into 1-inch-thick pieces
1 (15-ounce) can chickpeas, rinsed
1/2 cup extra-virgin olive oil
Kosher salt and black pepper
4 whole bone-in, skin-on chicken legs (about 3 pounds)
4 ounces pitted large Medjool dates (about 6), quartered lengthwise
1/2 cup pitted green olives (about 2 ounces), coarsely chopped
1/2 cup coarsely chopped fresh parsley
1 tablespoon drained capers, plus 2 tablespoons caper brine
1 tablespoon fresh lemon juice, plus lemon wedges, for serving

Steps:

  • Heat oven to 425 degrees. On a rimmed baking sheet, combine squash and chickpeas with 3 tablespoons oil; season well with salt and pepper. Toss to coat, then spread in an even layer. Rub chicken with 1 tablespoon oil, season with salt and pepper, and arrange on top, skin-side up. Roast for 20 minutes, then stir in dates, and roast until squash is golden and chicken is cooked through, about 20 to 25 minutes longer.
  • While the mixture roasts, in a small bowl, whisk the remaining 1/4 cup oil with the olives, parsley, capers and caper brine, and lemon juice. Season the olive relish with salt and pepper, then set aside.
  • Divide the roasted chicken, squash, dates and chickpeas among plates. Stir any pan juices into the relish, then spoon the relish on top of each serving. Serve with lemon wedges.

RAW CRANBERRY DATE RELISH WITH GINGER



Raw Cranberry Date Relish With Ginger image

A raw cranberry relish is a refreshing change from the typical cranberry sauce, making it great for roast meats as well as Thanksgiving turkey.

Provided by Christine Sahadi Whelan

Yield Serves 8-10

Number Of Ingredients 11

¼ cup [60 g] pitted dates
¼ cup [45 g] crystallized ginger
3 scallions
1 lb [455 g] fresh cranberries
3 Tbsp. honey
Juice of 2 limes
1 jalapeño pepper, minced
¼ cup [10 g] chopped fresh cilantro
1¼ tsp. minced fresh ginger
¼ tsp. fine sea salt
¼ tsp. freshly ground black pepper

Steps:

  • Using a large, sharp knife, dice the dates and crystallized ginger into small, uniform dice. Thinly slice the scallions and then mince them finely.
  • Put the cranberries in the bowl of a food processor and pulse a few times until they are in rough pieces. Add the honey, lime juice, jalapeño, cilantro, fresh ginger, salt, and pepper and continue to pulse until finely diced. Add the dates, crystalized ginger, and scallions and pulse once or twice to combine.
  • Refrigerate overnight to allow the flavors to blend thoroughly. Serve at room temperature.

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