Raisin and Tamarind Chutney |
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Prep Time: 5 Minutes Cook Time: 0 Minutes |
Ready In: 5 Minutes Servings: 6 |
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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. 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.
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