Kashmiri Chutney is very like the pastes of SE Asia (Lao, Cambdia and Thailand) in consistency and as a moist condiment to use for just about anything. It's flavoursome and hot (spicy)

  • 160 ml (2/3 cup), Sugar
  • 230 gm (1/2 lb), Ginger   
  • Salt to taste
  • 230 gm (1/2 lb), Carrots, peeled
  • 470 ml (1 pint), Malt vinegar
  • 1/2 tsp, Black mustard seed  
  • 230 gm (1/2 lb), Garlic 
  • 20,Thai chillies (phrik chi fah), stems removed.
  1. Homogenise the ginger, carrots, garlic and chillies into a paste. This can be done in a processor .
  2. Heat the vinegar to warm and add the sugar stirring to dissolve. When dissolved add the paste and mustard seeds. Add salt to taste.
Store in a resealable container refrigerated.

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Indian Chutney Recipes)