Kerala Chile Chutney

Course : Curry
Serves: 1
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10 medium fresh red New Mexico chiles -- roasted, peeled, seeded and stemmed
10 medium almonds or cashews
1 medium lump tamarind pulp about the size of a small lime
1 1/2 tablespoons raisins
1 teaspoon salt
1 small onion -- minced

Preparation / Directions:

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. This chutney, from one of India's southernmost states, taste better once it has been stored a week

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