Raisin and Tamarind Chutney
- Level: Easy
- Total: 1 hr 30 min
- Prep: 10 min
- Cook: 1 hr 20 min
- Yield: 1 cup
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.
