Easy Chutney

Today I went with a friend to a concert and then to a Chinese restaurant for dinner, where I had General Tso’s bean curd. That’s one of my favorites. I didn’t have time to cook anything, so here is a recipe I’ve made before. I really like it. It’s from The Great American Detox Diet, by Alex Jamieson, published by Rodale, page 240-241. This recipe is good, easy, and of course vegan.

Easy Chutney
makes 1 3/4 cups

Use this rich mixture to spice up bean and rice dishes (I use it as a cracker spread).


2 tablespoons extra-virgin olive oil

1 cup chopped red onion

1 cup raisins, pulse until fine in a food processor or chop coarsely.(I think that it’s that still good if the raisins are left whole.)

½ teaspoon sea salt

1/4 teaspoon cinnamon

1/4 teaspoon red pepper flakes

Dash of freshly ground black pepper

Heat a medium skillet over medium heat and add the oil.

Saute the onions until they just begin to brown.

Add the raisins, salt, cinnamon, red pepper flakes, and black pepper. Continue to saute for 5 more minutes, stirring often.

Serve hot or cold. Keep refrigerated in an airtight glass container for up to two weeks.