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Date Compote with Vidalia Onion, Espresso & Coriander

Vidalia Onion, Espresso, Coriander, and Date Compote
YIELD: Makes 500ml Jar

Show off with this delicious compote that features bold and powerful flavors at your next gathering. 


  • 1/2 Tsp of Coriander Seeds, Whole
  • 1/2 Tsp of Cumin Seeds, Whole
  • 1 Tsp of Mustard Seeds, Whole
  • 2 Tbsp of Extra Virgin Olive Oil
  • 3 Large Vidalia Onions, Sliced
  • 1 Tsp of Instant Espresso Powder
  • 1/4 Cup of Date Paste
  • 2 Tbsp of Seasoned Rice Vinegar
  • 1 Tbsp of Apple Cider Vinegar
  • 1-2 Tbsp of Water
  • 1 Tsp of Kosher Salt
  • 1/4 Tsp of Ground Black Pepper


  1. Heat the seeds in a small pan over medium heat, toasting until slightly aromatic. Remove and transfer to a spice grinder, pulsing until seeds are cracked but not ground!
  2. Add olive oil and heat over medium/low in a large saucepan and add the sliced Vidalia onions.
  3. Cook onions, moving around with a spoon occasionally until they become caramelized, browned, and translucent, then add the remaining ingredients.
  4. Reduce to a simmer and allow to cook until desired flavor and viscosity are achieved.
  5. Remove from heat and allow to cool.
  6. Store in an air tight container or mason jar in the fridge and use when needed.

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.