Wednesday, 25 May 2016


¼ kg kajoor
2 cups vinegar
Soak overnight
¼ kg whole red chillies
Soaked in boiling water for about an hour.
1 x 700ml tomato sauce
4 tblsp methi masala
Drain chillies in colander, liquidize kajoor, vinegar and red chillies, empty in a bowl, add tomato sauce and methi masala, if mixture is too thick, vinegar can be added to thin it. Make oil hot, add 2 tsp mustard seeds and 2 tblsp tal, once it starts to splutter, add to chutney, leave to cool and bottle.

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