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Babaco Chutney

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 a pulp.

Add water to thin the chutney to the desired consistency.

Refrigerate and serve as needed.

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