Piccalilli Chutney recipe by Ruhana Ebrahim

Name: Piccalilli Chutney recipe by Ruhana Ebrahim
Total time: 45 min
Ingredients: 1 std bottle Miami piccalilli; 1 std bottle mayonnaise; 15 medium green chillies; ¼ cup crushed garlic; ¼ cup white vinegar; ¼ cup sugar; 1-2 teaspoons salt; 1 cup limrie (curry leaves); Few drops green food colouring; ¼ cup oil; 1 tablespoon black mustard seeds; 1 tablespoon sesame seeds; 1 teaspoon cumin seeds; 1. Liquidise altogether.; 2. Heat oil for vagaar, temper the seeds. Pour vagaar over liquidised ingredients.; 3. Allow to cool and bottle.

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Piccalilli Chutney recipe by Ruhana Ebrahim posted on 29 Apr 2018 . Recipe has a rating of 5.0 by 1 members and the recipe belongs in the Savouries, Sauces, Ramadhaan, Eid recipes category

Keywords

chutney
ebrahim
halaal
piccalilli
recipe
ruhana

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Ingredients

1 std bottle Miami piccalilli
1 std bottle mayonnaise
15 medium green chillies
¼ cup crushed garlic
¼ cup white vinegar
¼ cup sugar
1-2 teaspoons salt
1 cup limrie (curry leaves)
Few drops green food colouring
¼ cup oil
1 tablespoon black mustard seeds
1 tablespoon sesame seeds
1 teaspoon cumin seeds
1. Liquidise altogether.
2. Heat oil for vagaar, temper the seeds. Pour vagaar over liquidised ingredients.
3. Allow to cool and bottle.