2 1/4 lb Pitted dates, chopped (2 qts)
3/4 cup Cocoonut, unsweetened
1 cup Fresh lemon juice
1/2 cup Fresh ginger root, grated
1 tbsp Fennel seeds, ground
2 tsp Ground coriander seeds
1 1/2 tsp Salt
1 cup Chopped fresh parsley
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1. Process all the ingredients, except the parsley, in the bowl of a food processor. If the dates are dry, add small amounts of hot water.
2. Stir in the parsley.
Meal Planning *This quickly prepared chutney complements any curry. *Spread crackers with cream cheese and top with thin layer of this chutney. *Preparation Time: 20 mins. *Per 2-oz serving: 135 cals, 1.1 g fat, 158 mg sodium.
Recipe From: Moosewood Restaurant Cooks for a Crowd: Recipes with a Vegetarian Emphasis for 24 or More, by The Moosewood Collective, John Wiley & Sons, (1996. | 07/13/97 Contact kitPATh phannema@wizard.ucr.edu
Recipe by: Moosewood for a Crowd
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