• Makes about 1½ cups.
• 1 cup raisins
• 1 Tbs. tamarind concentrate*
• 6 to 8 Tbs. water
• ½ tsp. ground ginger
• ¼ tsp. cayenne pepper
• ¼ tsp. salt
1. Combine all the ingredients in a blender or food processor and purée, scraping down as necessary, until there are no lumps left. Add a bit more water if needed to make a mixture that is thick and not stiff.
2. This chutney is ready to use immediately, and will keep for a week or two if properly covered and refrigerated.
3. Tamarind concentrate is a very thick, dark paste which can be purchased in specialty stores stocking foods imported from India. The thick tamarind juice that is reconstituted from the concentrate has a pungent, tart flavor and combines wonderfully with the sweetness of raisins.
