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Date and Raisin Chutney
125 gram stoned dates -- chopped (4oz)
50 grams seedless raisins -- (2 oz)
250 milliliter boiling water -- (8 fl oz)
1 1/2 teaspoons chilli powder
2 teaspoons ground cumin
2 teaspoons tamarind concentrate
2 teaspoons soft brown sugar
1 1/2 teaspoons salt or to taste
Soak the dates and raisins in hot water, cover and set aside for 30
Put all the ingredients in an electric blender and blend until smooth.
Transfer to a serving dish.
Note: This chutney will keep for 5-6 weeks in a moisture-free airtight jar
in the fridge.
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