Coconut Date Chutney

I clearly remember my very first time making chutney. It was shortly after I was introduced to Indian cuisine (not even three years ago) and thus started experimenting with spices. I read quite a bit about the dining culture including all the inevitable items that a course should have.
Chutneys were one of them. Back then, I wasn't sure what they really were meant for, the only condiment I knew was ketchup or pickles. Something of a rather marmalade consistency didn't appeal to me at first. However, I still was curious to give it a try. I didn't have much of a recipe choice, so I made the one and only I had. It was a chutney from dates. Dates for us Europeans are deliberately used in desserts, which was another "weird" thing about Indian cuisine. Well, gladly that I tried, because it turned out being one of my favorites:

COCONUT DATE CHUTNEY:

prep time: 10 minutes

• 3 tbsp grated coconut (I use dried)
• 1/2 small onion
• 2 tsp chopped coriander leaves
• 2 cm fresh ginger
• 1 1/2 tsp red chili powder
• 1/2 tsp cumin seeds
• 2 garlic cloves
  
• 1 tsp sugar
• 1 tomato
• 6 dates, stoned
• 1 tsp lime juice
• 1/2 tsp salt

Place all the ingredients into a blender and grind to a paste. This is a quite strong and aromatic chutney. Goes perfect with fried rice dishes.

This one is intended for Chandrika of Akshaya Patra for her AFAM event. This is my very first time participating, because I just never cook with fruit. Fruits are the best when fresh. I don't feel the same way about dates, though.