| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Kashmiri |
Condiments, Heat scale: |
1 |
Servings |
INGREDIENTS
| 2/3 |
c |
Sugar |
| 1 |
ts |
Salt |
| 1 |
pt |
Malt vinegar |
| 1/2 |
lb |
Garlic |
| 1/2 |
lb |
Ginger |
| 1/2 |
lb |
Carrots; peeled |
| 1/2 |
c |
Black mustard seed |
| 20 |
|
Thai chiles; stems removed, up to 30 |
INSTRUCTIONS
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@bigfoot.net> on
Jan 24, 1998
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