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.

Strain the raisins and mix with the spices, ginger and garlic, add the salt and whey. Place in jars, pour in enough whey to cover the top of the chutney. Let stand about 2 days in a warm spot in your kitchen. Transfer to fridge and eat within 2 months after opening. This chutney can last for a really long time un-opened. I recently polished off a jar I made a year ago and it was fine.

This post is part of the December 2010 Culinary Smackdown, being hosted over at Mom’s Sunday Cafe.