Go to: Just Recipes Home Page|
Click/Tap 'Back' to go to the recipe list you were browsing.
4 sm Ripe Babacos
20 Mint Leaves
1 Fresh green chilli, chopped
pn White cummin seeds
pn Mustard seeds
Sea salt; to taste
Water, as necessary
Top and tail the babacoes, cut up and remove the seeds.
Put the babacoes, together with the mint leaves, green
chillies, cumin seeds, mustard seeds and salt, into a
mortar, and pound with the pestle (or use a sil-batta) into
Add water to thin the chutney to the desired consistency.
Refrigerate and serve as needed.
Click/Tap here for the Printer friendly version. (Just shows the recipe only)
You can Click/Tap Back to return here.