50g whole dry red chillies
1 cup vinegar
2Tbsp sultanas
2 Tbsp coconut
10 whole skinned almonds
1 tsp crushed dhunia
5 cloves garlic
3 cups tomato sauce (all gold)
3 cups tomato sauce (all joy)
½ cup mustard suce
3 Tbsp methi masala
3 Tbsp aamli Tamarind juice
¼ cup oil
1 Tbsp whole mustard seeds
A few curry leaves
Place the red chillied, vinegar, sultanas, coconut, almonds, dhunia and garlic together in a pot. Allow to boil until the chillies are tender. Put in a dish. Add the 3 sauces, methi masala and aamli pulp, mix well.Place the oil, mustard seeds and curry leaves in a pot, fry for a few minutes until it strops spluttering.
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