Total Calories: 54
Yield: 1 2/3 cups
1. Place all the ingredients except the cayenne pepper in a medium pot over medium-high heat. Stirring constantly, bring the mixture to a boil, then reduce the heat to low. Simmer, stirring occasionally, for 5 to 10 minutes or until the raisins are plump.
2. Remove and discard the cinnamon stick, then transfer the mixture to a food processor. Blend briefly, leaving it a bit chunky.
3. Transfer the chutney to a bowl and refrigerate until chilled before serving. Refrigerate any leftover chutney in a covered container up to a week.
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