Ingredients
For the chutney:
1 tbsp olive oil
1 tsp red onions, finely diced
1 tsp ginger, finely diced
25g/1oz caster sugar
100ml/4fl oz white wine vinegar
2 mangoes, peeled and finely diced
2 tbsp finely chopped coriander
For the dates:
30 medjool dates, carefully peeled and de-stoned using a cocktail stick
100g/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.
