Free Recipe Kashmiri Chutney
Recipe Type: C Recipes
Recipe Preparation: bake
Cooking Ingredients for Kashmiri Chutney Recipe
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
Kashmiri Chutney Preparation
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
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Kashmiri Chutney?
If you know a better Kashmiri Chutney Recipe please comment below.