Spice Bazaar

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Moroccan Onion & Raisin Chutney

Added on
Prep 10 min.
Cooking 40 min.
Total 50 min.
Yield 2 Cups

Place raisins and oil in a food processor and chop coarsely. For easier chopping if the raisins are dry, soak them in warm water for a few minutes. Transfer to a medium saucepan and add the remaining ingredients. Bring to a boil. Reduce heat and simmer, uncovered, for 20 to 30 minutes, until mixture is thick and dark. Stir frequently while cooking, to prevent scorching. Serve warm with meats, poultry and pilafs, or cold as a dip or sandwich spread.


  • 14 oz box Raisins (about 2 1/4 cups)
  • 1 tbsp Olive Oil
  • 2 c Diced Onion
  • 1 tbsp Moroccan Blend
  • 3/4 c Water
  • 1 tbsp Vinegar