Raisin and Tamarind Chutney
- Ready In:
- 5mins
- Ingredients:
- 6
- Yields:
-
1 1/2 cups
ingredients
- 1 cup raisins
- 1 tablespoon tamarind paste
- 6 tablespoons water (more if needed)
- 1⁄2 teaspoon ground ginger
- 1⁄4 teaspoon ground cayenne pepper
- 1⁄4 teaspoon salt
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.
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RECIPE SUBMITTED BY
lynnski LA
Los Angeles, CA
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.