Kashmiri Garlic Chutney by brianjwood

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Kashmiri Garlic Chutney
Submitted by brianjwood on September 11, 2002 at 7:06 am

DESCRIPTION
Kashmiri Garlic Chutney

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
For the brave! Cheers, Brian
KASHMlRl GARLIC CHUTNEY
An exceedingly powerful and potent chutney which tastes brilliant and keeps well for months.
Makes about 2 lb (1 kg)
1 lb (450 g) light brown sugar
1 pint (600 ml) malt vinegar
1 lb (450 g) fresh root ginger, peeled
12 oz (350 g) garlic, peeled
2 oz (50 g) red chillies, stems removed
4 oz (100 g) black mustard seeds

Mix the sugar with enough vinegar to dissolve it. Pound the ginger, garlic, chillies and mustard seeds separately, then blend them together and pound again. Add the remaining vinegar.
Put into a large pan with the dissolved sugar and simmer for about 15 minutes until the chutney is thick, thinning with more vinegar if desired. Allow to cool, pack into jars and store for at least 2 weeks before using.

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