Red Chutney

INGREDIENTS

1 ball garlic
1 cup white vinegar
Soak the above over night
2 tablespoons crushed red chillies
2 tablespoons Methi (Fenugreek) masala
1 bottle (700ml)all gold tomato
sauce
1 small tin apricot jam (450g)

METHOD

Liquidize all the above then make
vagaar with less then ¼ cup oil,
mustard seeds and curry leaves.
Add liquidizwd mixture to vagaar and
mix well, allow to cool then keep in
fridge.

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