Mint (phudina) Amli Sauce recipe by Naseema Zulfi Khan

Ingredients

• ½ block Brown Tamarind soaked with
• ¾ cup Water and Vinegar mixed
• 2 tablespoon Lemon juice
• Add
• A Huge bunch on Mint leaves Only
• Little green dhania (coriander)
• Few Curry leaves
• 1 tablespoon Green Chilli paste
• 1 tablespoon Dessicated Coconut
• 2 tablespoon Akalwaya pickle masala
• 1 teaspoon Crushed Garlic
• ½ teaspoon Ginger garlic paste
• Little Crushed somph
• Salt to taste
• 2 tablespoon Sugar
• Little Egg Yellow food colouring
• ½ teaspoon Tumeric (optional)
• 1 cup Tomato sauce
• ⅓ cup Sweet chilli sauce
• 2 tablespoon Wellington sweet sour sauce (Optional)
• 1 Curry spoon oil
• Little mustard Seeds (Rye (black seed))
• Little Whole Jeeru (Cumin)
• Few Curry leaves Again
• As the Mustard seeds (Rye (black seed)) begin to splutter
• Add all the liquidised mixture
• ADJUST THE TASTE OF SUGAR SALT CHILLI ETC
• Allow to cool