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Raisin Chutney

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“We were out of store-bought chutney, I realized, after making an entire dinner of Indian food. I raided my cookbooks for ideas and came across this recipe. I was in luck: my kitchen always has these ingredients on hand! I couldn't find the cayenne pepper, so I ground black peppercorns instead. It's scrumptious and just too easy!”
READY IN:
10mins
SERVES:
5-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Blend all ingredients in a blender to form a coarse paste adding the lemon juice last.
  2. Keeps for about 2 weeks in the refrigerator.

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