1. In a serving bowl, combine the dates, coconut, lemon juice, ginger and coriander, and toss them together with a spoon until well mixed. Bruise the fennel seeds slightly by rubbing them briskly between the palms of your hands, then stir them into the date mixture.
2. Add the salt and a liberal grinding of pepper, and taste for seasoning. Serve at once or cover tightly and refrigerate the chutney for no longer than 2 to 3 days.
