Thursday, 26 May 2016


200 grm whole red chillies
75grm meebos
2 ½ cups water
2 ½ cups vinegar
1 cup smooth apricot jam
Salt to taste
5 tblsp oil
1 tsp mustard seeds
2 tsp tal
Few curry leaves
Place chillies, meebos, water and vinegar together in a pot, boil over heat until chillies turn soft, allow to cool, blend in a liquidizer until smooth, strain, add apricot jam, salt and stir well. Heat mustard seeds, curry leaves and tal in oil until fairly hot, pour over chutney and mix well. Bottle and refrigerate.

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