Title: Kashmiri Chutney
Categories: Condiments, Heat scale:
Yield: 1 Servings

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

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 on
Jan 24, 1998