Red Chutney for savouries
3 bottles of 700g Heinz tomato ketchup
Juice of 1 lemon
Cumin seeds (whole jeera)
Sesame seeds (tul)
Mustard seeds (rai)
Ground Almonds (handful)
Chopped Almonds (handful)
1 tin pineapple (chopped small)
Dessicated coconut (half cup)
3 coloured peppers (cubed very tiny)
3tbs Achaar Masala (pickle masala)
3 teaspoon red chilli powder
1) 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 and hour to 45 minutes...stir every so often.
2) Separately Fry the coloured peppers in oil on low heat (10-15 minutes) drain out.
3) Separately also temper (wagaar) the curry leaves (handful) , quarter to half cup of mustard seeds (rai) and 4 tablespoon of cumin (jeera)
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.
Let it cool completely and bottle it up.