| 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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