I thought I would post another recipe from theÂ Vegan Passover Recipes next week, but I just made a delicious Date & Raisin Passover Chutney from the book and decided to post it tonite. It is simple to make, and can be used at the Seder or anytime. It’s actually a Sephardic version of Charoset, a main item at the Seder. Use it as a topping for matzah, sweet potatoes, fruit salad, and steamed carrots or squash. (These suggestions are from the cookbook itself.)
However, I grew up with the European Charoset (apples, raisins, cinnamon & wine) because we are Ashkenazi Jews, while this recipe reflects Middle Eastern, Sephardic Jews, where dates, the main ingredient, are native to the Middle East. (See review under Book Reviews), posted earlier tonight.) I posted the European version last April, 2009 if you want to see the recipe. I Anglicized the spelling to haroses.
Ingredients (Organic, whenever possible. es)
1 cup chopped dates
1/2 cup golden or black raisins
1/2 cup sweet red wine*
1/2 cup coarsely chopped walnuts**
Place dates, raisins, and wine in a small pot. Â Simmer on very low heat, stirring occasionally, until dates are falling apart, about 10 minutes. Continue to cook until the mixture is almost a paste, about 8 more minutes. Remove from heat; stir in walnuts.
Serve warm or cold.
*If making this for children, substitute grape juice.
** I also added some slivered almonds.