There’s nothing better than having lots of condiments, little tastes of this and that, on hand to dab on during a meal, especially on rice. This unusual onion chutney (kanda ni chutney in Parsi) keeps well in the refrigerator, and it gives a delicious hot-and-sweet kick to any mouthful. The dates have a smoky sweetness, and the chiles a fresh heat.
Put the chiles in a small bowl, add
Drain the chiles, place them in a food processor, add the chopped dates, and process for 30 seconds to finely chop. Add the onion mixture and process for about 15 seconds to chop and blend the ingredients. Alternatively, place the drained chiles on a flat stone mortar and grind to a paste with the pestle, add the dates and grind, and finally, add the cooked onion mixture and coarsely grind, leaving some small chunks.
Taste the chutney for salt, and adjust if necessary. Serve in a condiment dish. (Store leftovers in a well-sealed glass jar in the refrigerator for up to several weeks.)
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