Aromatic Raisin Chutney

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.

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Arakanese Eggplant Dip

The Rakhine people of Western Myanmar love very hot spicy food and make this dip hotter than I can handle it. Therefore, although I say the chili’s are optional, it is no longer an Arakanese dip if the chilis are not added!

serves 4

  • 5-6 Japanese eggplants
  • ½ small white onion, sliced very thin and rinsed under cold water
  • 1/4 c cold pressed peanut oil
  • 2-3 hot green or red fresh chilis (optional)

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