Yield: 1 Servings
Measure | Ingredient |
---|---|
⅔ cup | Sugar |
1 teaspoon | Salt |
1 pint | Malt vinegar |
½ pounds | Garlic |
½ pounds | Ginger |
½ pounds | Carrots; peeled |
½ cup | Black mustard seed |
20 \N | Thai chiles; stems removed, up to 30 |
This recipe is from Geoff Naismith of Great Barrier Island, New Zealand.
Involves no cooking but has a good shelf life. This chutney is very good for people with sinus and nasal conditions.
Dissolve the sugar and salt in the vinegar.
Place all ingredients in a blender or food processor and process to a paste.
NOTES : Yield: 3 to 4 cups Heat Scale: Hot Recipe Source: Chile Pepper - April 1996 - page 40
Recipe by: Ron West
Posted to Bakery-Shoppe Digest V1 #526 by Ron West <ronwest@...> on Jan 24, 1998