This raisin chutney gives a burst of flavor from one main ingredient (the raisins) and just four spices, plus salt and vinegar. It’s a simple recipe that takes only 5 minutes to prepare, an hour to soak and an hour to simmer. It is just the right combination of sweet and sour to accompany curries and spiced dishes like Spiced Beef Lentil Stew.
Typically chutneys will contain onions and/or garlic, but this one doesn’t, as I prepared it to go with other elimination diet recipes. There is so much flavor here I hardly missed the garlic!
Often I see star anise suggested as an ingredient for chutneys. However, I find that just ends up as little woody bits in the chutney, so I no longer use it.
This recipe, like the Spiced Beef Lentil Stew, was one I made on a recent snowy day when I had to rely on what was in my pantry for ingredients. I was lucky to have some fresh cilantro to add, but you could do without it.
Other dried fruits would work as well: unsulfured apricots, dried unsulfured cherries, whatever you have on hand.Print
This raisin chutney is a simple recipe with just a handful of ingredients, takes only 5 minutes to prepare, an hour to soak and an hour to simmer. It is just the right combination of sweet and sour to accompany curries and spiced dishes like my Spiced Beef Lentil Stew.
1 cup raisins, soaked for 1 hour in warm water
1 teaspoon coriander
1 teaspoon cumin seeds
½ teaspoon ginger powder or 1 teaspoon fresh ginger, minced or grated
½ teaspoon sea salt
2 teaspoons apple cider vinegar
1 small handful cilantro for garnish
- After the raisins have soaked, combine them with the spices and vinegar.
- Simmer for an hour until the raisins are plump and soft.
- Squash the raisin mixture with a potato masher. Add a teaspoonful or two of water if needed if the chutney is too thick.
- Top with a garnish of cilantro.
- Serve with a dish like Spiced Beef Lentil Stew.
Keywords: side dish, gluten-free, dairy-free, elimination diet