RECIPE

NO GARLIC

750 g mayo
750g salad cream
1 bottle picadilly (liquidised)
½ cup mustard sauce
1Tblsp green chilli crushed
Handful of each curry leaves -green dhania (coriander) -mint
1 teaspoon salt
+- 1 ¼ cup sugar
½ cup vinegar
Liquidise all together

In a seperate pot
Add 5 tablespoon oil
1 teaspoon mustard seeds
Little sesame seeds
little whole Jeeru (Cumin)
More curry leaves again
2 tablespoon akalwaya pickle masala
Braise
Once spluttering add the liquidised sauces mixture to the pot
Adjust salt and green chilli
Tint it slightly to a light lemony green colour
Cook 10- 15 minutes on stove
Cool bottle and keep refrigerated
Can be frozen
If freezing beat with egg beater
Before serving
Enjoy

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