\u00a0<\/p>\n
AVOCADO CHUTNEY<\/span><\/strong> RED PEPPER and APPLE CHUTNEY<\/span><\/strong><\/p>\n 3 red peppers cut up soak in water for a few hours with <\/span> Heat on low heat till it thickens.liquidise all together<\/span><\/p>\n RED CHUTNEY<\/span><\/strong><\/p>\n Ingredients:<\/span><\/strong> 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.\u00a0<\/span>Let it cool completely and bottle it up<\/span><\/p>\n \u00a0<\/span><\/p>\n RED PEPPER CHUTNEY<\/span><\/strong><\/p>\n 3 large red peppers<\/span> Soak peppers and chillies and salt in vinegar over night.<\/span> Vagaar <\/span> \u00a0 AVOCADO CHUTNEY1 avocado1 clove garlic\u00bc cup roughly chopped green dhania\u00bc cup low fat sour cream or Greek yoghurt1 tblsp fresh lime or lemon juice or white vinegar3 tblsp olive oil\u00bc tsp salt\u00bc tsp black pepperGreen chiliees to taste WaterBlend together\u2026 RED PEPPER and APPLE CHUTNEY 3 red peppers cut up soak in water for […]<\/p>\n","protected":false},"author":1,"featured_media":51484,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"","_et_pb_old_content":"","_et_gb_content_width":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[100],"tags":[],"class_list":["post-20220","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-achaars-and-chutneys"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/radioislam.org.za\/a\/wp-content\/uploads\/2021\/06\/chilli-chutney.png?fit=400%2C200&ssl=1","jetpack_sharing_enabled":true,"jetpack-related-posts":[],"jetpack_shortlink":"https:\/\/wp.me\/pc0QIf-5g8","jetpack_likes_enabled":true,"publishpress_future_action":{"enabled":false,"date":"2026-04-30 20:44:09","action":"change-status","newStatus":"draft","terms":[],"taxonomy":"category","extraData":[]},"publishpress_future_workflow_manual_trigger":{"enabledWorkflows":[]},"_links":{"self":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/20220","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/comments?post=20220"}],"version-history":[{"count":0,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/posts\/20220\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media\/51484"}],"wp:attachment":[{"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/media?parent=20220"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/categories?post=20220"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/radioislam.org.za\/a\/wp-json\/wp\/v2\/tags?post=20220"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
1 avocado<\/span>
1 clove garlic<\/span>
\u00bc cup roughly chopped green dhania<\/span>
\u00bc cup low fat sour cream or Greek yoghurt<\/span>
1 tblsp fresh lime or lemon juice or white vinegar<\/span>
3 tblsp olive oil<\/span>
\u00bc tsp salt<\/span>
\u00bc tsp black pepper<\/span>
Green chiliees to taste <\/span>
Water<\/span>
Blend together\u2026<\/span><\/p>\n
\u00b1 8 red whole chillies <\/span>
\u00bd cup vinegar<\/span>
2 tblsp mazeina<\/span>
\u00bc cup sugar<\/span>
\u00bd cup lemon juice<\/span>
1 tsp red chilli powder<\/span>
1 chopped green apple<\/span><\/p>\n
3 bottles of 700g Heinz tomato ketchup <\/span>
Juice of 1 lemon<\/span>
Cumin seeds (whole jeera)<\/span>
Sesame seeds (tul)<\/span>
Curry leaves<\/span>
500g sugar<\/span>
Mustard seeds (rai)<\/span>
Ground almonds (handful)<\/span>
Chopped almonds (handful)<\/span>
1 tin pineapple (chopped small)<\/span>
Desiccated coconut (\u00bd cup)<\/span>
3 colored peppers (cubed very tiny)<\/span>
3 tbs achaar masala (pickle masala)<\/span>
3 teaspoon red chilli powder
<\/span>
Method:<\/span><\/strong>
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.\u00a0<\/span>Separately fry the colored peppers in oil on low heat (10-15 minutes) drain out.<\/span>
Separately also temper (wagaar) the curry leaves (handful), \u00bc to \u00bd cup of mustard seeds (rai) and 4 tablespoon of cumin (jeera)<\/span><\/p>\n
1\u00bd cup vinegar<\/span>
3 whole red chilles<\/span>
2 tblsp Methi (Fenugreek) masala<\/span>
1 tsp coarse salt<\/span>
750ml all joy tomato sauce<\/span>
1 bottle Crosse and Blackwell or Pakco chillie sauce<\/span><\/p>\n
Liquidize finely with same vinegar empty into dish and mix with tomato sauce Methi (Fenugreek) masala and chillie sauce <\/span>
Re-liquidize till fine.<\/span><\/p>\n
\u00bc cup oil cloves of garlic chopped finely chopped curry leaves <\/span>
\u00bd tsp mustard seeds pour over chutney and mix well<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"