This is a pureed chutney which is quick and easy to make in a blender or food processor. It is made for immediate use but will keep refrigerated for about a week or two. Recipe adapted from the "vegetarian epicure", book two by anna thomas.

Ingredients

raisins↗1 cup
tamarind paste1 tablespoon
water↗6 tablespoons
more if needed
ground ginger↗1⁄2 teaspoon
ground cayenne pepper↗1⁄4 teaspoon
salt↗1⁄4 teaspoon

Step-by-step instructions

1
Combine all ingredients in a blender or processor, and puree, scraping down as needed, until there are no lumps left.
2
Add a little bit more water as needed to make a mixture that is thick but not stiff.

Source: food.com

Original recipe ↗

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