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Raisin and Tamarind Chutney

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“This is a pureed chutney which is quick and easy to make in a blender or food processor. It is made for immediate use but will keep refrigerated for about a week or two. Recipe adapted from the "vegetarian epicure", book two by anna thomas.”
READY IN:
5mins
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine all ingredients in a blender or processor, and puree, scraping down as needed, until there are no lumps left.
  2. Add a little bit more water as needed to make a mixture that is thick but not stiff.

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