Instructions: This chutney enhances the taste of kababs and tikkas no end. One of the premier sour chutneys of India, it is made in a jiffy. Serve freshly made, and chilled.

1. Place the first four ingredients on a sil-batta (alternatively use an electric grinder or mortar and pestle), and grind very coarsely.

2. Add the lemon juice and blend thoroughly.

3. Chill before serving.

Michael Pandya "Indian Chutneys, Raitas, Pickles, Preserves"

but not tested, by Greg Mayman, 09-17-97

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