250g Brown aamly (tamarind) 400ml white vinegar
12 dry red whole chillies ½ cup paprika
1 tblsp mustard seeds (rye) 1 tblsp cooking oil
2 tsp salt or more 2 tsp sugar
1 tblsp sesame seeds
Soak aamly in vinegar overnight, remove seeds, dip chillies in boiling water for 5 minutes then drain. Liquidize together aamly, vinegar and chillies. Then add paprika. Heat oil, add the mustard seeds, as soon as they splutter move away from heat. Add the sesame seeds and add this to the chutney. Add the salt and sugar and mix well. Cool, fill in bottles and refrigerate.