Moroccan · Condiment
Moroccan Date & Tamarind Chutney
A sweet-sour condiment of soft dates and tangy tamarind cooked down with ginger, cumin and a little chilli into a glossy, spoonable chutney. It bridges Morocco's love of dates with a bright acidity that cuts through rich grilled meats, cheese boards and roast vegetables.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Serves
- 12
- Level
- Easy
Ingredients
- 250 g soft dates, pitted and chopped
- 3 tbsp tamarind paste
- 1 small onion, finely chopped
- 1 tsp grated ginger
- 1 tsp cumin
- 1/2 tsp chilli flakes
- 2 tbsp olive oil
- 1 tbsp honey
- 200 ml water
- Salt to taste
Method
- 1
Soften the onion
Cook the onion in olive oil until soft, then add the ginger, cumin and chilli.
- 2
Add fruit
Stir in the dates, tamarind, honey and water.
- 3
Simmer
Simmer 15–20 minutes, mashing, until thick, glossy and jammy.
- 4
Season
Add salt and balance the sweet-sour to taste.
- 5
Cool
Cool completely; it thickens further as it sits.
- 6
Store
Spoon into a jar and refrigerate.
Chef's tips
- Use soft dates so they break down smoothly; soak firm ones first.
- Balance is everything — adjust tamarind and honey until it's both sweet and sharp.
- Loosen with a little water if it sets too thick.
Frequently asked questions
What do I serve it with?
It's superb with grilled lamb or kefta, roast chicken, cheese, or spooned into wraps and sandwiches for a sweet-sour lift.
How long does it keep?
Kept in a clean jar in the fridge, it lasts around two weeks. The sugar and tamarind acid help preserve it.