Raisin and Tamarind Chutney

This is a pureed chutney which is quick and easy to make in a blender or food processor. It is made for immediate use but will keep refrigerated for about a week or two. Recipe adapted from the "vegetarian epicure", book two by anna thomas.

• Ready In: 5 mins
• Yields: 1 1/2 cups

Ingredients

• 1  cup raisins
• 1  tablespoon tamarind paste
• 6  tablespoons water (more if needed)
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon ground cayenne pepper
• 1⁄4 teaspoon salt

Directions

1. Combine all ingredients in a blender or processor, and puree, scraping down as needed, until there are no lumps left.
2. Add a little bit more water as needed to make a mixture that is thick but not stiff.