Applesauce Raisin Chutney
Sweet, tangy, subtly spicy - this applesauce raisin chutney hits all the right taste notes. Serve it with samosas, dhokla, any Indian chaat items, tikkis or even pakodas. Lip-smacking good.
Ingredients
- 3 tablespoon Raisins; soaked for 10-15 minutes
- 4 oz Applesauce
- 1 teaspoon Tamarind Paste
- 2-3 teaspoon Brown Sugar
- ½ teaspoon Cayenne Pepper/Paprika/Indian Red Chilly Powder
- ½ teaspoon crushed Fennel Seeds Powder
- ½ teaspoon Ground Cumin/Cumin Powder/Jeera Powder
- 1 teaspoon Chaat Masala
Instructions
Preparation
- Soak the raisins in water for about 10-15 minutes or till soft.
Assemble
- Add all the ingredients along with soaked and drained raisins in a blender/mixer grinder and blend well.
- Adjust the seasonings to suit your taste.
- Serve.
Notes
1. Instead of brown sugar you can use crushed jaggery, though I personally prefer brown sugar in this recipe.[br]2. You can make this ahead of time and store in an airtight container in the refrigerator.[br]3.You can use whole tamarind instead of the tamarind pulp. Soak the tamarind in a little warm water to soften it up.