Kerala Chile Chutney

Recipe Ingredients

10		Fresh red new mexico chiles - roasted, peeled, seeded and stemmed
10		Almonds or cashews
1		Lump tamarind pulp about the size of a small lime
1 1/2 tablespoons	22ml	Raisins
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Onion - minced (small)

Recipe Instructions

Grind the first five ingredients together, preferably to a fine paste, and store in a jar for a week. When about to use, add the minced onion and mix well. Yield: 1-2 cups. Delicious with rice dishes.

This chutney, from one of India's southernmost states, taste better once it has been stored a week.

Source:
Tarla Dalal

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