See Also: Nut coated dates with mango chutney(recipes)
Mango chutney(recipes)
Fresh mango chutney(recipes)
Chargrilled Mango on Lemon Grass Skewers with Mango and Coconut Syrup(recipes)
Layered Mango Pudding or a Charlotte (Ante de Mango)(recipes)
Fixed dates(finance)
Dates convention(finance)
Fixed dates(money)
Dates, Priority(law)
Blackout dates(tourism)

Nut coated dates with mango chutney (recipes)






Serves 10



Preparation time

less than 30 mins



Cooking time

10 to 30 mins

















Ingredients



For the chutney:1 tbsp olive oil1 tsp red onions, finely diced1 tsp ginger, finely diced25g/1oz caster sugar100ml/4fl oz white wine vinegar2 mangoes, peeled and finely diced2 tbsp finely chopped corianderFor the dates:30 medjool dates, carefully peeled and de-stoned using a cocktail stick100g/4oz mixed nuts, finely chopped and toasted



Method



1. Heat the onions in a medium pan and sweat the onions and ginger for 1-2 minutes until softened. Add the sugar and allow to caramelise gently. Deglaze with the white wine vinegar and reduce for a few minutes. Add mangoes and cook for 4-5 minutes until soft. Blend in a liquidiser for a few seconds, still leaving the chutney a little chunky. Finish with the coriander.2. Spoon the chutney into a disposable piping bag and cut a small hole in the bottom. Carefully pipe the chutney into the centre of each date to fill. Roll the dates in the toasted nuts to coat and serve.