Medjool Date Chutney Recipe

• 2 tablespoons olive oil
• 1 medium yellow onion, peeled and finely chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon fresh ginger root, peeled and finely chopped
• 1 teaspoon fresh hot red chile, finely chopped, or crushed red pepper flakes (optional)
• 2 pints fresh Medjool dates, coarsely chopped (substitute 2 cups dry date:date:date:date:dates)
• 1/2 teaspoon curry powder
• 1/4 cup golden raisins
• 1 ounce brown sugar
• 6 ounces red wine vinegar
• 2 ounces tawny port wine

1. Place a medium-sized stainless steel saucepan over medium heat.
2. Add olive oil and saute onions until soft but not colored.
3. Add garlic, ginger, and chile, and continue cooking 2 minutes.
4. Add dates, curry powder, raisins, sugar, vinegar, and port wine, and bring to boil.
5. Reduce heat and simmer, stirring often, approximately 20 minutes or until liquid is reduced to a syrup.
6. Serve at room temperature or slightly warm to release the full flavors of the fruit.
7. Store, covered, in the refrigerator for up to two weeks.
8. The chutney can also be canned and kept, unopened, for several months.

olive oil, yellow onion, garlic, fresh ginger root, hot red chile, dates, curry powder, golden raisins, brown sugar, red wine vinegar, port wine

Taken from www.chowhound.com/recipes/medjool-date-chutney-10252 (may not work)