Raisin-Tamarind Chutney

This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.

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Ingredients:

1/2 block tamarind paste
1/2 cup California raisins
1/4 cup sugar
3/4 cup jaggery (palm sugar)
1/2 tsp. toasted cumin seeds
2 serrano chiles, finely chopped
6 cups water

Instructions:

Put the tamarind, raisins, sugars and spices into a non-reactive pot and cover with cold water. Bring the pot to a boil and simmer for 30 minutes. Remove from the heat and allow the mixture to stand for about 15 minutes, then let cool to room temperature.

Break the softened tamarind into small pieces and put into a colander. Using a ladle or spatula, push the tamarind pulp through the colander into a clean saucepan. Heat the strained mixture and simmer, then cook until it becomes thick and smooth. Cool and store the chutney in the refrigerator.

Recipe from the Culinary Institute of America at Greystone.