Sultana Chutney

10 cloves garlic
1-inch piece gingerroot
2 cups raisins (sultanas)
1/2 c. pitted dates, chopped
1/4 c. date sugar
1 t. cumin seed
2 t. red pepper (Indian) or paprika
2 t. garam masala
1 c. vinegar

1. Grind together the garlic and ginger in the processor.
2. Mix all ingredients with the vinegar and cook gently till a thick chutney is formed. Chutney will thicken more as it cools so do not overcook. Refrigerate, or pour into sterilized jars for future use. Serve with roasted chicken or turkey or as part of an Indian meal.

Makes 3 cups