This chutney, from Kerala, taste better once it
has been stored a week.
- 10 fresh red New Mexico chillies, roasted, peeled, seeded & stemmed
10-12 almonds or cashews
1 lump tamarind pulp about the size of a small lime
1 ½ Tbs. raisins
1 tsp salt
1 small onion, minced
- 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.