Total Time
Prep 10 mins
Cook 0 mins

We were out of store-bought chutney, I realized, after making an entire dinner of Indian food. I raided my cookbooks for ideas and came across this recipe. I was in luck: my kitchen always has these ingredients on hand! I couldn't find the cayenne pepper, so I ground black peppercorns instead. It's scrumptious and just too easy!

Ingredients Nutrition


  1. Blend all ingredients in a blender to form a coarse paste adding the lemon juice last.
  2. Keeps for about 2 weeks in the refrigerator.


Most Helpful

This chutney tasted great. The flavours of raisin combined with lime and cayenne pepper was exceptionall good. Tasted great with Mix dal Dosas. Thank you !

preita9 June 22, 2011

Anyone who knows me knows I really enjoy chutney, & this one is no exception, because I love raisins, too! This chutney went together so quickly & TASTES GREAT! I did use black pepper instead of cayenne, but other than that, the ingredient list was followed! Another time I might double the batch but process only half of the raisins in the blender, leaving the rest as whole raisins! Your recipe is a definite winner & a real keeper! [Tagged, made & reviewed in Healthy Choices ABC tag]

Sydney Mike April 22, 2009

I'm delighted with this recipe! My only change was to replace cayenne with a red pepper garlic mixture,and becaue I'd added extra heat (more than the cayenne) I added touch of sugar. Great results! So tasty and successful, I made another batch to can, trusting salt and lemon for preservation. Result was as good (maybe better)than "fresh". Thanks, seebee!

Foggy Kitchen August 13, 2007

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