Raisin Chutney

Recipe 10 minPreparation Time 50 minCooking Time

Raisin Chutney

10 minPreparation Time 50 min Cooking Time

About this Recipe

This recipe occurred to me one July as I worked in the garden, harvesting green coriander seeds and the first ripe Hungarian wax peppers. I had recently bought a big bag of golden raisins, and the thought of combining the three bright flavors and adjacent colors seemed like a good idea. Spoiler alert: It was. The medium-hot Hungarian peppers make for a nicely balanced result; use hotter pepper varieties such as Lemon Drop to make a fiercer condiment.

The Benefits

Raisins are high in fiber, and also full of antioxidants that protect your body against numerous chronic diseases. The combination of spices, onion, and peppers adds significant additional benefits via the many phytonutrients and other compounds that contribute to their characteristically strong flavors.

Ingredients

Makes 1 quart / 1 L

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