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Chutney, Raisin (P)
Source: Lorraine Bodger in "Chutneys & Relishes"
Yield: approximately 2-1/2 cups

2 fresh jalapenos
2 tablespoons mustard oil, (available in health food stores)
2 teaspoons yellow mustard seeds
1/4 cup fresh lemon juice
1/2 cup water
1/2 teaspoon turmeric
1/2 teaspoon pure ground chile powder
1 tablespoon sugar
1/4 teaspoon salt
2 cups dark raisins (about 10 oz)

Seed, devein, and mince the jalapenos.

In medium skillet heat oil, when very hot add the mustard seed and minced jalapenos and fry for 1 minute. Turn off the heat and let cool just until you can add the lemon juice and water without spattering.

Add the turmeric, chile powder, sugar, and salt and bring the mixture to a boil. Stir in the raisins and continue simmering for about 20 minutes, until the raisins are very soft and the liquid is almost gone.

In a blender or processor, puree half the mixture (be careful doing this) and then pour it back into the raisins in the skillet. Add more salt if needed.

Store in fridge, will keep for about a week or more, let come to room temperature before serving.

Poster's Notes:
I think you might try this without the sugar or with a sugar substitute without altering the flavor/texture too much.

Posted by Elaine Thickman

Nutritional Info Per Serving: N/A