• 2 Tablespoons grape seed or canola oil
  • 1/2 Teaspoon black onion seeds
  • 1 medium bay leaf
  • 2 small dried red chiles
  • 1 Cup seeded and chopped tomatoes
  • 11/4 Teaspoons mild red chili powder
  • 1/2 Cup granulated sugar
  • 1/2 Cup California golden raisins


Heat oil in heavy pan and add onion seeds, bay leaf and dried chiles. When they crackle, snap and pop, add tomatoes and cook until soft. Stir in chili powder, sugar and raisins; simmer for 15 minutes until liquid has almost all evaporated and the chutney is thick and glossy. Cool and serve as a vegetarian side dish or with East Indian flatbreads such as poori or parantha for dipping.

Nutrition Facts Per Serving

Calories 230 (Calories from Fat 26%); Total Fat 7 ( Saturated Fat 0.5; Trans Fat 0; ); Cholesterol 0; Sodium 15; Potassium 280; Total Carbohydrate 44; Dietary Fiber 2; Sugars 39; Protein 1; Calcium 18; Iron 1;

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California Raisins are naturally sweet, no added sugar!