Best Raisin And Tamarind Chutney Recipes

Raisin and Tamarind Chutney image

Provided by lynnski LA

Categories Chutneys

Time 5m

Yield 1 1/2 cups

Number Of Ingredients 6

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

Steps:

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.

Nutrition Facts : Calories 304, Fat 0.6, SaturatedFat 0.1, Sodium 401.1, Carbohydrate 80.3, Fiber 4, Sugar 60.1, Protein 3.2

Raisin and Tamarind Chutney image

Provided by Food Network

Time 1h30m

Yield 1 cup

Number Of Ingredients 15

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
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

Steps:

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.
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.