We start by soaking the raisins in a zingy white vinegar overnight to soften them and build the flavours. We separately soak the tamarind in warm water.
The next morning we begin preparation by mincing fresh ginger, garlic and chillies separately. Brown onions and plump red tomatoes fresh from the market are then chopped separately. The raisins mix is blended to a lightly textured sauce. Each ingredient is checked for consistency and tasted to ensure the right amounts of each are measured.
Latasha then toasts her special mix of spices in a small pan, releasing a delightfully pungent aroma. This is put aside to cool and later roughly ground in her spice mill.
Mustard and canola oils are heated together and the Latasha’ special blend of spices is added. Dry red chilli flakes are added and browned. Ginger and garlic are then added. Once these are browned and fragrant, the onions are added. The onion caramelises, releasing a delightful aroma. The tomatoes, raw jaggery and sea salt are separately added. Once thickened, the raisins, vinegar, chopped chillies, tamarind juice and vinegar are added one at a time. The mix is tasted again and again as it heats and thickens to the right taste and a thick and sticky glaze.
Without the delay, the chutney is then bottled, capturing the essence and fragrance of all the ingredients.