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Chai Spice Chutney
from Juliano's "Raw: The Uncook Book"
I modified it to make it really raw and well, I just switched things up a bit.
Combine well in a blender! Store in a jar and keep in the refrigerator. Makes about 2 3/4 cups.
Linda's NOTE: Why not add some garam masala or a pinch of cayenne to the mix to give it a real kick. Also, why not half the oil... Some of these raw recipe books really load up on the oil. Instead of olive oil, why not use 2 Tbsp coconut oil to make it more digestible and YUMMY! You'll want to put the oil in the dehydrator to soften it if you live in the colder climates. It won't take that long to soften and then you can just stir in the ingredients. There wouldn't be a need to refrigerate (with olive or coconut oil) either particularly if you used all dried, ground spices with the oil (instead of fresh ginger.) If you opt for the dried and ground ginger, then you'd probably want to start with a rounded tsp and see how that tasted before adding more.
AND yes, before you even ask me, go ahead and try the raw cacao powder instead of the raw carob powder. But I'm totally having fun rediscovering carob. Raw carob is sweet and softer tasting which doesn't dominate the recipe. Try the recipe both ways if you want and have fun with your own experimentations! It's all good!
And while, I'm at it, here's a list of chai herbs that you can use in place of or along with what is listed above:
Black pepper, cracked
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