A spicy sauce or chutney to use with cheese, on meat.
(Recipe from Mr Wilkinson's Favourite Vegetables)
Ingredients
125g piece of fresh ginger, peeled and chopped
70g garlic
20g green chillies. Halved and seeds removed
200ml vegetable oil
45g black mustard seeds
55g ground cumin
3g chilli powder
1.2kg tinned chopped tomatoes/ fresh tomato seeded & chopped
40g fine sea salt
300ml apple cider vinegar
150g unrefined soft brown sugar
15g ground tumeric
Method
Mince the ginger, garlic and chilli in a food processor until a smooth paste forms.
Heat the vegetable oil in a heavy-based 3 litre capacity saucepan over medium heat
Gently toast all the spices for a few minutes to release their natural oils
Add the ginger paste to the pan and cook for 5 minutes
Add the tomatoes, salt, vinegar and sugar. Bring to the boil, then reduce to a simmer and cook for 1-1.5 hours, When the oil has come to the top and it looks like a curry sauce, it is ready.
Take off the heat and pour into sterilised jars with lids.
Keep for 4 weeks before using to allow the flavours to mature.
This sauce will keep for a good year in a cool dark place. Once opened, store in the fridge and use within 3 months.
(Recipe from Mr Wilkinson's Favourite Vegetables)
Ingredients
125g piece of fresh ginger, peeled and chopped
70g garlic
20g green chillies. Halved and seeds removed
200ml vegetable oil
45g black mustard seeds
55g ground cumin
3g chilli powder
1.2kg tinned chopped tomatoes/ fresh tomato seeded & chopped
40g fine sea salt
300ml apple cider vinegar
150g unrefined soft brown sugar
15g ground tumeric
Method
Mince the ginger, garlic and chilli in a food processor until a smooth paste forms.
Heat the vegetable oil in a heavy-based 3 litre capacity saucepan over medium heat
Gently toast all the spices for a few minutes to release their natural oils
Add the ginger paste to the pan and cook for 5 minutes
Add the tomatoes, salt, vinegar and sugar. Bring to the boil, then reduce to a simmer and cook for 1-1.5 hours, When the oil has come to the top and it looks like a curry sauce, it is ready.
Take off the heat and pour into sterilised jars with lids.
Keep for 4 weeks before using to allow the flavours to mature.
This sauce will keep for a good year in a cool dark place. Once opened, store in the fridge and use within 3 months.