Pea Pod Chutney (Chatni Matar Chhilkon Ki)
condiment, ethnic, indian
4 oz pea pods; (but no peas)
2 tablespoon ghee
1 pinch asafoetida powder
1 sea salt; to taste
1 teaspoon red chilli powder
1 tablespoon fennel
2 oz raw cane sugar
1 tablespoon lemon juice
1/2 teaspoon garam masala
This is a sweet chutney that can be sweet-and-sour if you adfjust the quantity of lemon juice. Serve with a meal or with snacks. There is no need to chill before serving.
1. Wash the pods and shred them.
2. Heat the ghee in a saucepan together with the asafoetida. After 2 minutes add the shredded pods and stir thoroughly.
3. Stir in the salt, chilli powder and fennel; cook, stirring over medium heat, for about 2 minutes.
4. Add the sugar and cook, stirring, until the sugar is melted and blends with tyhe mixture - about 5 to 7 minutes.
5. Stir in the lemon juice; sprinkle the garam masala over the mixture, and remove the pan from the heat. Let cool and serve as needed.
Note: Left-over chutney can be stored in the refrigerator for another day or two.
Michael Pandya "Indian Chutneys, Raitas, Pickles, Preserves" Typed, but not tested, by Greg Mayman, 09-18-97 From: Greg Mayman Date: 20 Sep 97 National Cooking Echo Ä
Yield: 4 servings