Method :
- Heat oil in a deep pan and fry
mustard, cumin and fenugreek seeds until fragrant and crackling.
- Add chopped tomatoes, curry
leaves, raisins, brown sugar, chili powder, turmeric and salt.
- Cook, stirring occasionally, until
ingredients are well blended and liquid dries.
- Add vinegar and simmer over low
heat until oil separates.
- Cool and bottle.
- This chutney must be kept in the
refrigerator.
Serves 6 - 8
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