Dried Tropical Fruit Chutney
Chutneys are common accompaniments to grilled meats and fish. The aromatic combinations of spices and fruits come together into a delicious flavor that's hard to pin down. So good you might want to put it on ice cream!
Soak dried fruit in enough water to cover. Leave for 20 minutes. Drain, reserving the liquid. Place the soaked fruits in a food processor and pulse until coarsely chopped.
Meanwhile make the Panchporan spice mixture.
Heat oil in a heavy pan. When hot, put in 1/2 teaspoon of Panchporan. Let spices pop and sizzle for a few seconds. Next, put in the crushed red pepper flakes. Stir once, then put in ginger and garlic. Stir for 5 seconds.
Add the soaked pureed fruits, brown sugar, salt and ginger. Add about a cup of the soaking liquid.
Simmer on a medium-low flame until the chutney begins to thicken and take on a glazed look. If the chutney looks dry, add some more of the soaking liquid.
Serve at room temperature.
Refrigerate unused portion for future use.