Recipe courtesy of Bal Arneson

Raisin and Tamarind Chutney

  • Level: Easy
  • Total: 1 hr 30 min
  • Prep: 10 min
  • Cook: 1 hr 20 min
  • Yield: 1 cup
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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

Garam Masala:

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

Directions

  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.

Garam Masala:

  1. Preheat the oven to 325 degrees F. 
  2. 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.