Raisin and Tamarind Chutney

"This is a pureed chutney which is quick and easy to make in a blender or food processor. It is made for immediate use but will keep refrigerated for about a week or two. Recipe adapted from the "vegetarian epicure", book two by anna thomas."
 
Download
photo by a food.com user photo by a food.com user
Ready In:
5mins
Ingredients:
6
Yields:
1 1/2 cups
Advertisement

ingredients

Advertisement

directions

  • Combine all ingredients in a blender or processor, and puree, scraping down as needed, until there are no lumps left.
  • Add a little bit more water as needed to make a mixture that is thick but not stiff.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

Have any thoughts about this recipe? Share it with the community!
Advertisement

RECIPE SUBMITTED BY

I live in a wooded hillside area of Los Angeles where it feels like being out in the country. I grew up in Rhode Island, and came to LA after graduating from URI. I recently retired from my job as an environmental specialist. So now I have time to collect internet recipes. My hobbies & interests are aquatics, shell collecting, my cats, feeding stray cats, home improvement projects and cooking. I love to travel and, years ago, lived in Mexico for several months. My favorite cookbooks are the ones written by Diana Kennedy; they are all great; and I have them all, some signed by her when I was enrolled in her cooking classes. I have a lot of cookbooks; some of my other fave authors and their books are: Madhur Jaffrey (especially World Vegetarian, World of East Vegetarian Cooking and A Taste of the Far East), Faye Levy, Martha Rose Shulman (especially Mediterranean Light, Provencal Light and Mexican Light) and Paula Wolfert.
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes