AVOCADO CHUTNEY
1 avocado
1 clove garlic
¼ cup roughly chopped green dhania
¼ cup low fat sour cream or Greek yoghurt
1 tblsp fresh lime or lemon juice or white vinegar
3 tblsp olive oil
¼ tsp salt
¼ tsp black pepper
Green chiliees to taste
Water
Blend together…

RED PEPPER and APPLE CHUTNEY

3 red peppers cut up soak in water for a few hours with
± 8 red whole chillies
½ cup vinegar
2 tblsp mazeina
¼ cup sugar
½ cup lemon juice
1 tsp red chilli powder
1 chopped green apple

Heat on low heat till it thickens.liquidise all together

RED CHUTNEY

Ingredients:
3 bottles of 700g Heinz tomato ketchup
Juice of 1 lemon
Cumin seeds (whole jeera)
Sesame seeds (tul)
Curry leaves
500g sugar
Mustard seeds (rai)
Ground almonds (handful)
Chopped almonds (handful)
1 tin pineapple (chopped small)
Desiccated coconut (½ cup)
3 colored peppers (cubed very tiny)
3 tbs achaar masala (pickle masala)
3 teaspoon red chilli powder

Method:
In a large pot empty the tomato ketchup, add the lemon juice, coconut, red chilli powder, sugar, ground and chopped almonds, pineapple (and it’s juice) and 1 cup hot water. Let this heat gently for about half an hour to 45 minutes…stir every so often. Separately fry the colored peppers in oil on low heat (10-15 minutes) drain out.
Separately also temper (wagaar) the curry leaves (handful), ¼ to ½ cup of mustard seeds (rai) and 4 tablespoon of cumin (jeera)

Lastly add the tempered curry leaves mix (wagaar) and the fried pepper and a handful of sesame seeds (tul) to the tomato sauce mix and stir well. Let it cool completely and bottle it up

RED PEPPER CHUTNEY

3 large red peppers
1½ cup vinegar
3 whole red chilles
2 tblsp Methi (Fenugreek) masala
1 tsp coarse salt
750ml all joy tomato sauce
1 bottle Crosse and Blackwell or Pakco chillie sauce

Soak peppers and chillies and salt in vinegar over night.
Liquidize finely with same vinegar empty into dish and mix with tomato sauce Methi (Fenugreek) masala and chillie sauce
Re-liquidize till fine.

Vagaar
¼ cup oil cloves of garlic chopped finely chopped curry leaves
½ tsp mustard seeds pour over chutney and mix well