Piccalalli Dip 💜💜 & Hot Chillie Sauce

CREDITS

By Jameela Sayed
Fb cooking and baking creations
Insta @cookingandbakingcreations

Recipe credit by Raeesa Patel
Tried and tested by Sumi

RECIPE

1 bottle creamy mayonnaise (730g)1 bottle piccalilli (380g)3 sprigs curry leaves ½ cup dhania (coriander) ¼ cup mint 2 tablespoon oil (Fry each of these separately )16 whole green chillies1 green pepper ¾ cup vinegar 4 teaspoon fine salt3 tablespoon sugar1 teaspoon mustard powder
Tempering2 tablespoon oil2 sprigs curry leaves chopped fine3 tablespoon garlic paste3 tablespoon thill (sesame seeds)/sesame seeds3 tablespoon desiccated coconut1 teaspoon crushed jeeru (cumin)
Method1. Blend all the ingredients together in a blender untill smooth.2. Pour into a dish and add the mayonnaise, mix well untill combined. 3. Heat the oil for tempting and add the ingredients ,allow to roast well and add to mayonnaise mixture. 4. Mix well and pack in airtight jars .5. Store in refrigerator and enjoy with your savouries. Happy cooking and baking Share this recipe as recieved 💜💜💜💜💜💜💜💜💜#piccalillidipbyjsThank you Raeesa for this delicious recipe


Hot Chillie sauce: Soak 15 fresh red chillies overnight in ½ cup vinegar. The next day liquidise it with 1 small tin apricot jam,750ml tomato sauce and 2tblsp Methi (Fenugreek) masala. Make a ⌣ ┈‌-‌»‌·‌ː‌☀‌ː‌wagaar with sliced garlic and mustard seeds and pour over. Bottle and refrigerate

POSTED ON

18 Mar 2024

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