Title: Babaco Chutney (Kamrakh Chatni)
Categories: Relish
Yield: 4 Servings

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

An exotic chutney par excellence! A babaco, when ripe, is a large, yellow, rocket-shaped fruit with soft juicy flesh, which tastes of strawberries and pineapple rolled into one. Although not commonly available, I have seen babacoes sold in many Asian grocery shops from time to time, in London and elsewhere. If the chutney is too thick add a little water.

1. Top and tail the babacoes, cut up and remove the seeds.

2. 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.

3. Add water to thin the chutney to the desired consistency.

4. Refrigerate and serve as needed.

Michael Pandya "Indian Chutneys, Raitas, Pickles, Preserves" Typed, but not tested, by Greg Mayman, 09-17-97

From: Greg Mayman Date: 09-17-97 (09:45) The Pine Tree Bbs (222) Cooking(F)

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