This chutney came about because I needed it for a coleslaw type of dish. Usually you will find plump raisins and diced apples in a coleslaw to add sweetness. I didn’t want the big chunky texture that it would have given because the slaw was going to be served as small samples.
Basically I wanted to have small bites of the apple raisin combo plus infuse more flavours into this slaw. I got to work in my kitchen and this chutney was born. It has a really great fresh tangy flavour with a subtle spicy tone from the ginger and garlic. This chutney goes perfectly with my Tangy Raw-Slaw. In fact it goes so well together it gets included in the title on that page!
Check it out, then mix both recipes up. Enjoy it together as a side dish for lunch or dinner.
- 1 cup Golden Raisins
- 1 cup Red Apple, finely diced
- 2 tbsp Apple Cider Vinegar
- 2 tbsp Lemon Juice
- 1 tbsp Orange Rind, finely grated
- 1 tsp Garlic, minced
- 1 tsp Ginger, finely grated
- ½ tsp Sea Salt
- In a small bowl, soak the raisins in warm water while you prepare the remaining ingredients.
- Drain the raisins and add to a food processor.
- Add the remaining ingredients and pulse about 5 to 6 times, until the raisins have been chopped coarsely and everything else has been mixed well.
- Pour into a sealable container and store in fridge.