Chutneys grace 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.

Raisin date chutney is perfect for autumn. Its sweet taste balances the vata and pitta doshas that are prevalent during this season of transition. It makes a perfect accompaniment 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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