Raisin and Tamarind Chutney
Recipe courtesy of
Bal Arneson
- Total:
- 1 hr 30 min
- Prep:
- 10 min
- Cook:
- 1 hr 20 min
- Yield:
- 1 cup
- Level:
- Easy
Ingredients
- 1/2 cup raisins
- 1/2 cup sugar
- 1/2 cup tamarind pulp
- 2 tablespoons Garam Masala, recipe follows
- 2 tablespoons minced fresh ginger
- 1 green chile, minced
- 1 small onion, chopped
- 2 tablespoons chopped fresh cilantro leaves
Garam Masala:
- 1 tablespoon coriander seeds
- 1 tablespoon cumin seeds
- 1 tablespoon mixed peppercorns
- 6 green cardamom pods
- 5 brown cardamom pods
- 6 cloves
- Two 2-inch pieces cinnamon stick
Directions
Put the raisins, sugar, tamarind pulp, 1/2 cup water, Garam Masala, ginger, chile and onions into a medium saucepan and place over medium-high heat. Bring to a boil, and then reduce the heat to low and simmer gently for 45 minutes to 1 hour. Let cool slightly, and then stir in the cilantro.
Garam Masala:
Preheat the oven to 325 degrees F.
Put the coriander seeds, cumin seeds, peppercorns, cardamom pods, cloves and cinnamon sticks on a baking sheet and toast in the oven until they are aromatic, 15 to 20 minutes. Grind to a powder in an electric spice grinder. Store in an airtight jar.
Recipe courtesy of
Bal Arneson
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