Into a hot cast iron frying pan, put the cumin seeds. Toss for about 30
seconds and remove seeds. Grind into powder.
Put all the ingredients into the blender and puree into a paste. Use as
little water as necessary.
NOTES : This is a very common chutney found on the tables in many Karachi=
homes, used for dipping and flavoring.
Recipe by: Jasmine's Kitchen - Karachi Posted to CHILE-HEADS DIGEST V3 #349
by wight@odc.net on Jun 8, 1997
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