a simple and potentially lethal chutney

1 batch
1 large Onion
Garlic cloves
3-4" piece of ginger
  Some tiny very hot chili peppers (I buy these in an Indian grocery)
1 teaspoon Salt
2 teaspoons Cayenne more or less, to taste
½  To 1 ts black pepper

Cut the onion into matchsticks. Mince the garlic or cut into tiny matchsticks as well. Peel the ginger and cut into thin matchsticks (½" long, give or take). Add lemon juice, salt and pepper. Now add heat: cayenne powder to taste and finely chopped hot chilis. Mix well and refrigerate.

Drennen wrote: "This is best if made the night before and allowed to rest. I try to remember to stir it once or twice. Wonderful with curries, wonderful with Indian breads. Even wonderful thrown into a green salad."

From: dorothy@... (Dorothy Drennen) in rec.food.veg.cooking. Formatted by Cathy Harned.

Submitted By CATHY HARNED On 10-17-94

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