Fillet and soak in Vinegar few minutes, then soak in milk few hours.
±125gr butter (use your own discretion)
Green chillies (acc to heat of your choice)
1 teaspoon ginger and garlic paste
1 teaspoon plain crushed garlic
1 teaspoon salt
1 teaspoon coconut
1 teaspoon dhana jeeru (cumin)
1 tablespoon lemon juice
Handful dhania (coriander)
Handful spring onions chopped
Few mint leaves
Blend everything together and add ¼ red Apple grated
Store in a container refrigerate.
In a pot melt butter, add one wooden spoonful of chutney ± a tablespoon and a half. Braise in butter few minutes then add the kaleji cook until done