Raisin Chutney

Recipe PREP 10 min COOK 50 min

Raisin Chutney

PREP 10 min COOK 50 min

Description

This recipe blends three bright flavors and adjacent colors into a delightful condiment. Raisins are high in fiber and full of antioxidants that protect your body against numerous chronic diseases. Coriander seeds and peppers bring significant additional benefits via the many phytonutrients and other compounds, which contribute to their characteristically strong flavors.

Ingredients

1 quart / 1 L MAKES

Spice Mixture

3 cloves
1 star anise
1/2 stick cinnamon
1/2 tsp black peppercorns
1 tsp cumin

3 cups (435 g) golden raisins
4 large (350 g) Hungarian wax peppers, cut into rings (about 2 cups)
1 small yellow onion, diced
2 Tbsp (10 g) whole green coriander seeds (or 1 Tbsp [5 g] dried coriander, toasted and coarsely ground with the spice mix)
1 cup (240 ml) honey
1/2 cup (120 ml) cider vinegar
1 tsp salt

Directions

Step 1

Make the spice mixture: If you’re using dried coriander instead of green seeds, include it in this mixture. Toast all the spices in a pan over medium heat until aromatic, 1 to 2 minutes, let cool, and then grind into a powder using a mortar and pestle or spice grinder. Set aside.
Step 2

Put the raisins, peppers, onion, green coriander (if using), honey, vinegar, spice mixture, and salt in a saucepan that’s deep enough to hold them with plenty of room to spare. Bring to a low boil over medium-high heat, then reduce the heat to a simmer, stirring regularly, until the onions and peppers are soft and the consistency has thickened from a liquid with things in it to a more homogenous, jam-like consistency, 35 to 45 minutes. Transfer to a jar, let cool, and then refrigerate. Alternatively, process in a boiling water bath if you’re set up to can.

Substitutions: Fish, cherry, or other medium-hot peppers

Level Up: Grow your own coriander! It's easy!

Try It With: Cucumber, cheddar & chutney finger sandwiches

Zero Waste: Save the pepper seeds and plant them