This recipe has developed over the years from Sally Fallon’s recipe for raisin chutney in her wonderful cookbook Nourishing Traditions.
- 3 c organic raisins
- 1 t red chili flakes
- 1/2 head garlic, crushed
- 2 T coriander seeds
- 1 T cumin seeds
- 4-5 cloves
- 1 T fenugreek seeds
- 2-3 cardamom pods (remove shell)
- 1 T black mustard seeds
- 1 T black peppercorns
- 1 t ground turmeric
- 2 inches ginger, grated
- 2 t Himalayan salt (sea salt)
- 1/4 c whey
- 1/2 c non-chlorinated water
Method:
Soak raisins in warm water for at least an hour. Peel and pound ginger and garlic in a mortar and pestle. Place the whole spices in a pan and dry roast until the aroma rises from the pan. Process until well ground.
