1 bottle Osmans Taj Mahal chilli sauce
1 bottle All Joy Tomato sauce  750 ml
1 bottle Mrs Balls hot chutney 470 g
2 tblsp methi masala
1 tsp  whole jeera
1 tsp whole mustard seeds.
1 tsp till“ sesame seeds.
1 tblsp oil
A few curry leaves.

METHOD
 Boil together Osmans chilli sauce, All Joy tomato sauce and Mrs Balls hot chutney in an enamel pot, and add the 2 tblsp methi masala.Thereafter in a small frying pan put oil to get hot and add jeera, mustard seeds, till and a few curry leaves and make a vagaar.Once chutney as been boiled add vagaar and mix well.Leave overnight, and the next day bottle.
 

PEANUT CHUTNEY

INGREDIENTS

½ kg peanuts that has been roasted and cleaned i.e. the peels must be removed, and thereafter grind peanuts in a coffee grinder.
2 medium bunches green dhania.
1 bunch mint.
2 tblsp crushed green chillies to taste
1 tsp salt.
2 full tblsp crushed garlic.
1 tblsp whole jeera.
+ – 1 teacup white vinegar

METHOD
In a liquidizer, make chutney of dhania, mint, crushed green chillies, 1 tsp salt, garlic, whole jeera and white vinegar. Thereafter add ground peanuts and liquidize again. You can add more vinegar if chutney is too thick and more green chillies depending on your taste buds.
Empty into a large dish and cover. Leave overnight and bottle the next day.
This chutney freezers well. If frozen thaw and mix a little white vinegar because it may get a bit thick.

MANGOE CHOONDO

INGREDIENTS
½ kg green mangoes, that have been peeled, centre removed and cut up into cubes.
2 tblsp green chillies.
2 bunches green dhania
½ bunch mint.
1 tsp salt.
1 tblsp whole jeera
½ cup lemon juice.
1 tblsp crushed garlic.

 
METHOD
Liquidize all the ingredients together in a liquidizer until fine. Thereafter empty and bottle.