Raisin and Tamarind Chutney

2019-07-20
  • Yield : 1 cup
  • Prep Time : 10m
  • Cook Time : 20m
  • Ready In : 30m
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Ingredients

  • 1/2 cup raisins
  • 1/2 cup sugar
  • 1/2 cup tamarind pulp
  • 2 tablespoons Garam Masala, recipe follows
  • 2 tablespoons minced fresh ginger
  • 1 green chile, minced
  • 1 small onion, chopped
  • 2 tablespoons chopped fresh cilantro leaves
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 1 tablespoon mixed peppercorns
  • 6 green cardamom pods
  • 5 brown cardamom pods
  • 6 cloves
  • Two 2-inch pieces cinnamon stick

Method

Step 1

Put the raisins, sugar, tamarind pulp, 1/2 cup water, Garam Masala, ginger, chile and onions into a medium saucepan and place over medium-high heat. Bring to a boil, and then reduce the heat to low and simmer gently for 45 minutes to 1 hour. Let cool slightly, and then stir in the cilantro.

Step 2

Preheat the oven to 325 degrees F. 

Step 3

Put the coriander seeds, cumin seeds, peppercorns, cardamom pods, cloves and cinnamon sticks on a baking sheet and toast in the oven until they are aromatic, 15 to 20 minutes. Grind to a powder in an electric spice grinder. Store in an airtight jar.

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