Chutney is good to have around because it turns bites of food that are maybe a little bland into exotic, flavor-filled festivals of zippiness.  This one is inspired from a recipe in Flavors of India by Shanta Nimbark Sacharoff, with several modifications -- like the plumping of the raisins, which makes for a softer texture.  I’m serving it tonight next to a basic stir fry, like the food version of a glittering accessory to a nice but unremarkable outfit.

This particular chutney is good because:
1. it takes only moments to make 
2. it is extremely yummy 
3. perhaps most importantly, it is made of common ingredients that will go with a variety of meals, snacks, and sandwiches    
  
Prep Time:  10 minutes
Cooking Time:  None
Yield: About 1 Cup
1 Cup Raisins
¼ Cup Water
1 Tsp Fresh Chopped Ginger
1 Tsp Molasses
¼ Tsp Cayenne Pepper
Juice of 1/2 Lemon

Directions:
Submerge the raisins in very hot water and let them soak for 5 minutes, then drain.  Blend all ingredients, including raisins, in a blender or food processor until chunky but well mixed.  Serve as a sweet/spicy addition to meals and snacks, with a cheese platter, over a baked sweet potato, or as an exotic touch to a sandwich.
Keeps for two weeks, refrigerated.