Broast Chutney by Chef Shireen Anwar

Ingredients
Potato (peeled, boiled and mashed)        1
Green chilies                                         2
Yogurt                                                  1 cup
Garlic Paste Or garlic cloves                  1/2 tsp or 2 cloves
Salt                                                      1/2 tsp
Mayonnaise                                          2 tbsp

Method:

In blender put together peeled and boiled potato, green chilies, yogurt, garlic, salt and mayonnaise. Blend well till smooth. Serve this tasty chutney with broast.

Keri ki Chatni By Chef Shireen Anwar

Ingredients
Raw Mango (Keri)                                                        1 kg
White vinegar                                                                1 cup
Water                                                                              3 cups
Sugar                                                                              1 kg
Salt                                                                                  1 tsp leveled 
Chili powder                                                                  1 tsp
Ginger chopped                                                            2 tbsp
Garlic finely chopped                                                    2 tbsp
Whole red chilies (washed in vinegar and dried)   15

Method:

-       Peel and cut raw mangoes into thin slices. Soak in water for 1 hour. Remove in a strainer.

-       Cook sugar and water till boil. Then add the sliced raw mangoes, cook for 30 minutes on slow flame. When raw mangoes are half done, add finely chopped ginger and garlic. Cook for 10 minutes. Then add vinegar, chili powder, salt, and whole red chilies. Cook on low flame, till bubbles come on top and thick syrup is formed.