Round Challah with Date Syrup Chutney
Cook time
Total time
Serves: (Makes enough chutney for two 6oz bowls i.e two challahs)
  • Your favorite challah recipe
  • For the Chutney:
  • 4 tablespoons canola oil
  • 6 white onions, chopped. (About 6 cups)
  • 6 tablespoons date syrup
  • ½ cup dried cranberries
  • 4 tablespoons pine nuts
  • 1 egg, beaten
  • Sesame seeds, for topping
  • Dried cranberries, for topping
  • Pomegranate seeds, for garnish
  1. To make the chutney, heat the oil in a large pan over medium low heat. Add the onions and cook until caramelized, stirring often, for about 20 minutes. Stir in the date syrup, cranberries and pine nuts. Cook for 1-2 more minutes for the cranberries to plump up, and for the nuts to slightly toast. Allow to cool.
  2. Preheat the oven to 350 degrees F. Spray 8 inch round aluminum pans and the outside of 6oz oven-proof bowls with non-stick cooking spray. Place the oven-proof bowls in the center of each round pan. Set aside.
  3. For the challahs, form 9 small balls of dough, about 1 ½ inches each. Place them in the prepared pan, directly around the bowl. Brush with egg and top with sesame seeds or dried cranberries. Bake for 20 minutes, or until golden brown.
  4. Allow the challahs to cool, and remove them from their pans. Fill each bowl with the chutney, top with pomegranate seeds and serve.
Make sure the bowl you are using is oven-proof!

If you are warming your challahs up before serving, make sure your bowl is stovetop/warming tray safe. Or, simply remove the bowl from the challah, and place it back in before serving.

If you plan on freezing your challahs, make sure to generously spray your bowls with non-stick spray so they can easily be removed before freezing.

The chutney makes approximately 1½ cups. It will fill approximately two 6oz bowls (for two challahs).
Recipe by My Fair Hostess at