750ml white vinegar
500g whole red chillis whole
½ cup Saltanas
½ cup coconut
½ skinned almonds (whole)
¼ cup crushed (coriander leaves)
5 cloves garlic
¼ cup aamli broken into pieces
2 cups boiling water
2 bottles All Joy tomato sauce (2 lt)
3 bottles All gold tomato sauce 250ml
1 bottle Colmans mustard sauce 375ml
Methi Masala or rd chillis to taste
Salt to taste
Handful curry leaves
1 ½ cups oil
1 Tbsp mustard seeds
Method:
Place first 7 ingredients in pot and allow to boil until chillis are tender.Put in a food processor and process until fine. Pour boiled water over aamli and allow to infuse for a while. Strain all the liquid out.Place strained liquid together with the tomato and mustard sauces in a large pot.Add the achaar masala and salt, mix well. Rinse the curry leaves and pat dry then place 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 refrigerate.<\/p>\n
<\/p>\n
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