Kashmiri chutney

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

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