California Raisin Chutney

California Raisin Chutney

 


1 package (15-ounce) California golden raisins
1 cup water
1/2 teaspoon black peppercorns
2 teaspoons cumin seeds
1 teaspoon fennel seeds
1 tablespoon minced gingerroot
1 tablespoon minced garlic
1 cup granulated sugar
1/4 cup white vinegar
2 tablespoons chopped sun-dried tomatoes (packed in oil)
1/2 teaspoon cayenne pepper
1-1/2 teaspoons dried basil
1/4 teaspoon ground cardamom

2 teaspoons salt

 

 


Soak California golden raisins in lukewarm water for 30 minutes, until they are plump.
In a spice or a coffee grinder, grind black peppercorns and cumin and fennel seeds. Set aside.
In a food processor, coarsely chop soaked California golden raisins.
In a medium saucepan, heat California golden raisins, gingerroot, garlic, sugar and vinegar on medium-high for 5 minutes. Add the remaining ingredients and cook on medium heat about 10 minutes until syrup is thick and sticks to the spoon. Store Chutney in jars and refrigerate.