I was intrigued by this recipe which I came across it on Padma Lakshmi's blog. The difference between this robust, sweet and spicy chutney and those chutneys you find at the grocery store or your local Indian restaurant is night and day. I served this at a dinner party here and everybody was intrigued by it - trying to identify the different ingredients with each bite, tolerating much more heat than they are accustomed and then brainstorming all the different uses for this versatile dish. Make a batch of this and I really think you will be hooked. The uses of this delicious condiment are endless - a naan topper, a dip for pita chips, a sauce for burgers or fish tacos. And I am sure you will come up with even more creative ways to enjoy this true best-of-the best chutney.
Spicy Chipotle And Date Chutney
5 dates, seeded and cut into chunks
2 Roma tomatoes, seeded with the juice squeezed out
one 7 oz jar chipotle peppers in adobo sauce
1 clove of garlic, peeled
1/6 c good honey
1/2 t sea salt
Combine all ingredients in a food processor until you have a uniform, chunky sauce.
Store in refrigerator in an airtight glass jar.
Yields about 3 cups.
Source: Adpated from Padma Lakshmi