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Recipe Name: Asha Submitted by: Administrator
Source: Source Description:
Ethnicity: None Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

2 Pound(s) Green beans
2 Pound(s) Carrots
1 Pound(s) Onions
1 Pound(s) Cabbage
50 Chiles, birds eye [mother
used 100]try tabasco or
fiestas or maybe habs???
chop up to relish size
4 Tablespoon(s) Curry powder + 2 tsp if
using american spoons
1/2 Cup(s) White vinegar, brown will
give a better colour
1 Bottle, 750 ml 3/4 quart
us peanut oil as thats
all they had in N.H. 28
ago we use olive oil as
it will not set rock hard
in the fridge
Salt and pepper to taste
source--NEW HEBRIDES -- SORT OF RELISH-pickle. not quite sure of the
spelling but here we go-- put all ingredients in large pan and cook
slowly 1 and 1/2 hours - stirring often to keep from sticking. put
into many small jars/bottles as this has to be kept in the
refridgerator. serve at room temp. WHAT DO YOU SERVE IT ON ???? we
used to have it with a cooked breakfast: eggs, tomatoe, bacon, sausage
and such -- not for the faint hearted or those with a cholestorol
problem Posted to CHILE-HEADS DIGEST V3 #359 by lukasz
<> on Jun 18, 1997

Nutrition (calculated from recipe ingredients)
Calories: 857
Calories From Fat: 53
Total Fat: 6.4g
Cholesterol: 0mg
Sodium: 743.9mg
Potassium: 5298mg
Carbohydrates: 194.1g
Fiber: 67.1g
Sugar: 88.6g
Protein: 30.7g

Scale this recipe to Servings [?]