A sweet, tangy, and lightly spiced fruity date passion fruit chutney to spread over your slice of bread with cream cheese. This is a no-cook, blender chutney recipe.
My date and passion fruit chutney is a sweet and tangy blender chutney that comes together within minutes.
It’s a velvety fruit chutney that you can spread over your bread, or use as a dip.
Jump to:
TL;DR
Modern chutneys come in all forms and are originally derived from Indian chutneys, which are traditionally pounded and nowadays usually blended. (e.g., Cilantro Mint Chutney).
To compare, western style chutneys are typically cooked down, e.g., my red currant chutney or my fig chutney.
This particular date and passion fruit chutney was inspired by South Indian blended tamarind and date chutneys, which they use with Indian chaats and snacks, such as Pakoras or Samosas.
But this chutney is used as a dip or spread like any other western style chutney.
Ingredient Notes
- Dried Dates — I used Medjool dates because they are sweeter than most other date varieties. Your dates should be chewy soft and not too dry.
- Passion Fruit Purée without seeds — If you use fresh passion fruits, cut them in half and take out the fruit pulp. Take it through a mesh sieve to strain out the seeds and collect the pulp. You can purchase passion fruit pulp too, which you will need to strain to turn into purée or buy passion fruit purée.
- Chili Pepper — such as Jalapeño or Piri Piri Chilis, or your favorite hot chili variety.
- Salt
- Black Pepper
- Red Chili Flakes, to top
Process Overview
Step 1
Prep all your ingredients. Keep the pitted dates, strained passion fruit purée and roughly chopped chili pepper ready.
Step 2
Place all the ingredients into a food processor or blender jar. That’s the pitted dates, the chili pepper chunks, the passion fruit purée, salt and black pepper.
Step 3
Blend to a smooth paste-like chutney.
Serve up and top with some red chili pepper flakes.
📖 Recipe
Date Passion Fruit Chutney Recipe
A sweet, tangy, and lightly spiced fruity date passion fruit chutney to spread over your slice of bread with cream cheese. This is a no-cook, blender chutney recipe.
Print
Pin
Rate
Servings: 1 Ramekin
Calories: 1511kcal
Instructions
-
If you use unpitted dates, cut the date lengthwise in half and take out the pit to discard. If you are using fresh passion fruits, cut them in half, and take the pulp through a sieve to collect the purée from the seeds.
-
Cut off the top end of your fresh chili pepper and slice the chili into smaller chunks.
1 Chili Pepper
-
Place dates, chili pepper chunks, salt, black pepper and passion fruit purée into your food processor or blender jar.
15 Dried Dates, ½ Cup Passion Fruit Purée, ⅛ Teaspoon Salt, ⅛ Teaspoon Black Pepper Ground
-
Close the food processor or jar and blend it all well to a fine smooth velvety chutney paste.
-
Place date passion fruit chutney into a serving bowl (I use ramekins) and top with red chili pepper flakes for the aesthetics. The chutney is great at room temperature or cooled.
Nutrition
Nutrition Facts
Date Passion Fruit Chutney Recipe
Amount Per Serving (240 g)
Calories 1511
Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 0.3g2%
Polyunsaturated Fat 2g
Monounsaturated Fat 0.5g
Sodium 441mg18%
Potassium 4429mg127%
Carbohydrates 393g131%
Fiber 78g312%
Sugar 299g332%
Protein 19g38%
Vitamin A 7453IU149%
Vitamin C 218mg264%
Calcium 299mg30%
Iron 12mg67%
* Percent Daily Values are based on a 2000 calorie diet.
Serving
As you can see in my pictures, I love this dip with crackers, nachos, grissini breadsticks and other similar dippers.
The chutney is sweet and tangy, and therefore it compliments creamy cheese types very well. You can add the chutney to your cheese board to entertain your guests with a balanced and intriguing new flavor combination.
Or you can spread some cream cheese over your slice of bread with some date passion fruit chutney. This makes for a fun snack!
Storing
Store the chutney or leftovers in an airtight container. Avoid double-dipping to extend its lifespan.
This chutney keeps well for a prolonged time because the dates are dried and naturally sweet, and the passion fruit is tangy and acidic. This combination extends the shelf life.
That said, I’d keep the chutney not more than 1 week in the fridge, or else you can freeze a batch. Honestly, I have never had it remain for that long, it’s usually devoured within days!
Thaw the frozen chutney overnight in your refrigerator.
