Pat's Chutney Recipe

Memories of Serenity Ridge

Here's the popular raisin chutney that we serve at Serenity Ridge Retreat Center with menus that have the flavors of India, Tibet and Nepal. It adds that spicy-sweet-tangy element to brighten your rice and dal.

Raisin Tamarind Chutney

2 cups raisins
3/4 cup hot water
2 TBSP tamarind paste*
1 tsp ground ginger
1/2 tsp salt
1/2 tsp ground cayenne

Soak the raisins in the hot water to soften.
Measure out the remaining ingredients into your food processor and add the soaked raisins- reserve the extra water in case you need it to adjust the consistency.
Process until combined - it will be like a somewhat chunky jam.
If no food processor, try using a deep bowl and stick blender, or chop up the raisins a bit and simply blend all ingredients together well by hand.

*Look for tamarind paste or concentrate in your Indian grocery or import store, without the seeds.