Raisin Ginger Chutney
1/4 cup raisins
1/4 cup brown sugar
1/4 inch Ginger sliced
1/2 teaspoon salt adjust to taste
1 teaspoon cumin seed roasted powder
1/4 teaspoon red chili powder adjust to taste
2 cardamom pods
Approx. 3/4 cup water
Soak the raisins for about half an hour.
Remove the shell from cardamom and crush the seeds.
In a sauce pan combine the water with sugar, salt, red chili powder, cumin powder, and cardamom. Bring to boil and let it simmer on low heat for about 2 minutes.
Add raisins, and ginger, bring to boil and turn off the heat. Mix well with a blender.
Let it sit for about an hour before serving. Chutney is served at room temperature.