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.
