Time: 15 minutes Yields: 1 ½ cups
Recipe By: Samin Nosrat
Inspired by two classic Parsi recipes from the chef and anthropologist Niloufer Ichaporia King, this sauce introduces the toasted cumin and medjool dates from her date and tamarind chutney into her classic green chutney, full of fresh ginger, jalapeño and lime. The ginger and the sweetness of the dates echo many of the flavors already present on the Thanksgiving table, and the cilantro, chiles and lime bring a much welcome vividness. It’s a delight! This sauce is also fantastic on leftover turkey sandwiches, and, other times of year, it makes for a great condiment on rice, fish, chicken and vegetable dishes alike.
Ingredients:
- 1 tsp cumin seeds
- 10 medjool dates, pitted
- ⅓ cup freshly squeezed lime juice, plus more to taste (from 2 to 3 limes)
- 2 jalapeños, stemmed and thinly sliced (remove seeds if desired for a milder sauce)
- 1 TBSP finely grated fresh ginger
- 6 garlic cloves, finely grated
- 1 tsp fine sea salt, plus more to taste
- 4 cups loosely packed cilantro leaves and tender stems (from about 2 large bunches)
1. Place cumin in a small skillet and set over medium-high heat. Toast for 2 to 3 minutes, or until seeds just begin to change color and emit a faint aroma. Immediately dump seeds into a spice grinder or mortar, and grind to a powder.
2. Place dates, lime juice, jalapeños, ginger, garlic, salt and cumin into the bowl of a food processor and pulse, stopping periodically to scrape the sides with a rubber spatula as needed. Try to get this mixture as uniformly puréed as possible, though a little texture is fine.
3. Add the cilantro and continue to pulse to break it down. Then, add as little water as possible — about a tablespoon — to get the blades moving and turn the mixture into the sauce. Continue scraping the sides and pulsing until no large bits of stem or leaf remain and the sauce is a lovely, almost-but-not-quite-smooth texture. Taste, and add lime juice and salt as needed. Cover and refrigerate until serving. This sauce will keep for up to 5 days in the fridge.