In a bowl take 100 ml of lukewarm water add sugar and mix well. Add in the active dry yeast. Leave it in a warm place for about 10- 15 minutes to activate the yeast.
On a counter sieve the flour along with the salt and make a well in the centre. Add in the yeast solution and gradually add in the balance 90 ml water to form a soft smooth dough. Add in the butter and knead again. This will take approximately 12-15 minutes.
Transfer the dough into a large greased bowl and rest the dough for 45 minutes covered with a damp kitchen napkin. Keep it in a warm place to proof. It will double in size.
After the dough has risen, knock back the dough and knead again for a few minutes. Rest it again for another 30 minutes.
Place the dough on a counter and gently roll out into a rectangular sheet with the help of a greased rolling pin. Spread the green chutney over the sheet. Start rolling the sheet from one end till you reach the other end and have the dough in a cylindrical form. Seal in the edges.
Place the roll in the greased bread mould and keep it for proving for another 40- 45 minutes or till it has doubled in size.
Preheat the oven to 220 C. Brush the risen dough with some milk for a nice brown colour crust. Bake for about 30 - 40 minutes or till the top is golden brown in colour.
Once out of the oven brush the top with butter while it is still warm. Cool the bread for a minimum of 2 hours before you slice. Enjoy with a good spread of butter.