Mint and Date Chutney

Mint and Date Chutney (Pic by June Carvalho)

MINT chutney sandwiches are a welcome tea time snack, especially during summer. Thinly sliced cucumber sandwiched in between lend a delicate crunchiness to the mint chutney sandwiches and have a cooling effect. For a refreshing change from the usual mint chutney, try this mildly spicy-sweet version, in which dates are ground to give the chutney sweetness and substance. I had used Omani dates which are really soft and sticky. If using a harder variety, you could soften them by soaking in hot water for about half an hour. Drain and chop before grinding. A handful of raisins is a good substitute for the dates.

This chutney keeps well in the fridge for up to three days.

What you need:

1 packed cup mint leaves
3 tbsps grated coconut
1" piece ginger
3 green chillies
5 Omani dates
1/2 tsp tamarind paste
Juice of half a lime
Salt to taste
1/4 cup water

Stone the dates and grind with all the other ingredients to a fine paste. While grinding, add the water, a little at a time. The chutney should be of a spreading consistency and not too watery.

Spread on buttered slices of bread to prepare sandwiches.