Ingredients:
 
750ml white vinegar
500g whole red chillies dried
½ sultanas
½ cup coconut
½ cup skinned almonds whole
¼ cup crushed dhunia
5 cloves garlic
 
¼ pkt aamli broken into pieces
2 cups boiling water
2 bottles all joy tomato sauce 2ltr
3 bottles all gold tomato sauce 750ml
1 bottle columns mustard sauce 375ml
Methi masala or red chillies to taste
Salt to taste
Handful curry leaves
1 ½ cups oil
1 Tbsp mustard seeds
 
Method:
 
Place first 7 ingredients in a pot and allow to boil until chillies are tender Put in a food processor and process until fine. Pour boiled water over aamli and allow to infuse for awhile. Strain all the liquid out. Add the achaar masala and salt, mix well. Rinse the curry leaves and pat dry then on top the chutney. Heat the oil and mustard seeds until nice and hot, then very carefully pour over the curry leaves, stir well. Bottle and refrigerator