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You will find chutneys at most Indian dining tables, each region having their own signature. A chutney is similar to a relish or jam. They can be sweet, sour, or savory made with fruit, vegetables, or herbs. What chutneys have in common are fresh ingredients ground together. At one time, a mortar & pestle would have been used to make a chutney, though now most use the convenience of a food processor. Chutneys help balance a dish by adding incredible flavor. The herbs or spices added to chutneys help aid in digestion and stoke the digestive fire.
This chutney is a perfect addition to kitchari, grain dishes and breakfast porridges.


1 cup raisins
1 cup medjool dates
1 tsp cumin seeds
1 tsp fennel seeds
1/2 tsp coriander, ground
¼ tsp nutmeg, ground
1 tbsp fresh ginger, minced
¼ cup orange juice
¼ tsp salt


Place the raisins and dates in a bowl, cover them with hot water, allow to sit for 5 minutes to soften, then rinse and strain. For added flavor, dry roast the spices until fragrant.

Place all of the ingredients in a food processor and pulse until coarsely ground. Store in a well-sealed jar in the refrigerator for up to a week.

Makes about 1 cup of chutney.

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