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 |
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2 teaspoons salt
| Soak California golden raisins in lukewarm water for 30 minutes, until they are plump. |
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| In a spice or a coffee grinder, grind black peppercorns and cumin and fennel seeds. Set aside. |
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| In a food processor, coarsely chop soaked California golden raisins. |
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| 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. |
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