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Chillie Chutney


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 Tbs. raisins
  • 1 tsp salt
  • 1 small onion, minced


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