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!
- 1 cup raisins
- 1 tablespoon chopped fresh ginger
- 1⁄2 teaspoon cayenne (fresh ground black pepper also is really good instead)
- 1⁄2 teaspoon salt
- 4 tablespoons water
- 1⁄2 lemon
- Blend all ingredients in a blender to form a coarse paste adding the lemon juice last.
- Keeps for about 2 weeks in the refrigerator.
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 !
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]
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!