| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Condiment | 16 | Servings | |
INGREDIENTS
| 2 | oz | Fresh chiles |
| 2 | oz | Dates |
| 4 | oz | Shallots |
| 2 | oz | Carrots |
| 2 | oz | Cauliflower |
| 2 | oz | Beans |
| 3 | Cloves garlic | |
| 2 | sl | Ginger |
| 1 | oz | Mustard seed |
| 1 1/4 | c | Malt vinegar |
| 1 | ts | Salt |
| 1/4 | ts | Chilli powder |
| 3 | oz | Sugar |
INSTRUCTIONS
Wash the chillies and cut lengthways. stone and chop the dates halve the shallots, peel and slice the carrots break the cauliflower into florets and wash, string and cut the beans. Grind the garlic, ginger and mustard seed together and mix with a tsp of vinegar Place 200 ml vinegar into a pan and bring to the boil with the salt. Add the chillies and when vinegar boils again remove the chillies. Add the shallots and, again when vinegar boils remove the shallots. Continue process with all vegetables. Mix the garlic, ginger mustard seeds, chilli powder and dates together with the rest of the vinegar, add the cooked vegetables and mix well. Stir in the sugar. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224010 0 Syd.Bigger@salata.com (Syd Bigger) CHILE-HEADS ARCHIVES From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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