Recipe Credit by Farzana Kumandan @sprinklesandspicect

INGREDIENTS

• 500g mebos (unsugared)
• 2 cups boiling water (To be soaked overnight)
• 1 cup water
• ¼ cup brown sugar
• ½ cup All Gold Tomato Sauce
• ½ cup brown vinegar (I use brown because it gives a deeper colour)
• 1 level teaspoon salt (to be blended with pre-soaked mebos)

For the vagaar (to bring it together)

• 2 tablespoons oil
• 7 curry leaves
• 1 heaped teaspoon white Mustard seeds
• ¼ teaspoon crushed chillies
• 2 tablespoons methi/atchaar masala (from your local spice shop)

METHOD

• Chop the mebos into smaller pieces
• Add it to a small pot, add boiling water, cover with lid and allow to soak overnight (do not cook, just soak)
• The next morning all the water will be all absorbed by the mebos, and it will be mushy and pulpy.
• In a blender, add the mebos pulp, water, sugar, tomato sauce, vinegar and salt and blend until smooth and thick
• In a large pot over a low heat add the oil, curry leaves and mustard seeds.
• Once the seeds begin to sizzle and pop, add in the crushed chillies and methi masala.
• Stir fry for a minute and add in the mebos pulp mixture.
• Simmer to a slow boil, mix well and once it starts to boil, turn off the heat.
• Transfer to a glass bowl (it cools quicker)
• Allow to cool completely and decant into jars or bottles, refrigerate and use as needed.