Sorrel Raisin Chutney

2 Cups Sorrell, washed well and rough chopped
¼ Cup Raisins, chopped
½ Cup Water
2 TBS Brown sugar
Cayenne pepper and sea salt to taste

Method: Combine everything in a sauce pan, simmer over medium/low heat, stirring frequently. Cook until raisins have plumped up, water has evaporated and the consistency is like jam.

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3 Responses to Sorrel Raisin Chutney

  1. Pingback: Samosa Style Pockets with Spring Greens and Roasted Garlic | My Little City Food Garden

  2. Yummy! Great recipe indeed, it sounds fantastic.

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