Yield: 1 Servings
|1 pint||Malt vinegar|
|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