Recipe: Sephardic Haroset (Dried Fruit And Nut Chutney)
Prep Time:
20 minutes
Cook Time:
Servings:
2 cups
Ingredients
  • 1 teaspoon whole black peppercorns, toasted
  • 6 whole cloves, toasted
  • 4 green cardamom pods, toasted
  • ½ cup toasted almonds, finely chopped
  • ½ cup raw shelled pistachios, finely chopped
  • ½ cup pomegranate juice
  • 2 tablespoons pomegranate molasses
  • 2 tablespoons cinnamon
  • 2 tablespoons white sesame seeds, toasted
  • 2 teaspoons salt
  • 20 (5 ounces) dried apricots, finely chopped
  • 10 (2½ ounces) dried black figs, finely chopped
  • 10 (3 ounces) pitted prunes, finely chopped
  • 10 (3 ounces) pitted Medjool dates, finely chopped
  • Matzo, for serving
Directions
  1. Using a mortar and pestle, grind the toasted peppercorns, cloves and cardamom pods into a fine powder. Transfer to a medium bowl and fold in the rest of the ingredients, minus the matzo, until a paste comes together. Serve alongside matzo.