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Dates Chutney
Jams, Jellies & Pickled · Sub Recipe · Pot · Medium
| Category | Jams, Jellies & Pickled |
|---|---|
| Type | Sub Recipe |
| Preparation | Pot |
| Difficulty | Medium |
| Cooking time | 180 min |
| Calories | n/a |
| Tags | Foie Gras - Pate |
| Author | Eka Mochamad from Dubai |
| Published on | 10/17/2026 |
| Recipe number | EN-2419 |
Dates Chutney recipe was developed with Alex Pernetta in Shangri-La Abu Dhabi. it was mainly used for the companion for the foie gras terrine dish. the color is dark brown, and taste are sour with sweetness at the end.
Author’s note
it is important to ensure the steps are being followed.
secondly, the quality of the caramelized sugar determined the smoky flavor, color and consistency of the chutney
Ingredients
| 100 gm | Butter |
| 824 gm | Pineapple |
| 4 pcs | Granny Smith Apples |
| 300 gm | Dates |
| 500 gm | Mango Puree |
| 100 ml | White Vinegar |
| 100 ml | Sherry Vinegar |
| 200 gm | Granulated Sugar |
| 1 pcs | Vanilla (pod) |
Preparation
1
Soaked the dates in the warm water, preferable one night before, or elses 2 hours is the minimum. Remove the skin, and dry it off with the towels or tissues
Ingredients: Dates
2
Melt the sugar, keep moving the pot to ensure it is melting evenly. Keep it in the low heat until the sugar is caramelized, dark but not burn (seek guidance from your chef to show you the correct process as this is the most important part). Add butter and bring it to high heat, stirring it well to avoid the butter getting split from the caramelized sugar
Ingredients: Granulated Sugar, Butter
3
Skin off the apple and pineapple, remove the middle part and slice it into evenly thin slices. Cut the vanilla pod into halves, do not scrap the pulp. add slices fruits, peel off dates and vanilla into the caramelized sugar.
Ingredients: Pineapple, Granny Smith Apples, Dates, Vanilla (pod)
4
Simmer the fruits at the low heat for 1 hour, until most of the moist are gone. While the simmering proccess on going, cover the top with the butter paper with a hole in the centre.
5
Add mango puree to the pot, stir it well to incorporate the puree with the fruits
Ingredients: Mango Puree
6
Add the vinegar, once the compote are thick. Reduce it until the consistency are correct, it is all moist from the liquid are evaporated and what's remaining is the pulp and puree. While reducing keep the butter paper with the hole at the top, to ensure the oxidation process does not present.
Ingredients: White Vinegar, Sherry Vinegar
7
Once the compote is thick, pass it through the chinoise, while it is hot. Keep it in the fridge or freezer
Photos
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