Title: Pea Pod Chutney (Chatni Matar Chhilkon Ki)
Categories: Relish Indian
Yield: 4 Servings

4	oz	Pea pods; (but no peas)
2	tb	Ghee
	pn	Asafoetida powder
		Sea salt; to taste
1	ts	Red chilli powder
1	tb	Fennel
2	oz	Raw cane sugar
1	tb	Lemon juice
1/2	ts	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: 09-20-97 (12:20) The Pine Tree Bbs (222) Cooking(F)

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