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


  1. Soak the raisins for about half an hour.

  2. Remove the shell from cardamom and crush the seeds.

  3. 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.

  4. Add raisins, and ginger, bring to boil and turn off the heat. Mix well with a blender.

  5. Let it sit for about an hour before serving. Chutney is served at room temperature.

Josh LipscombeComment