Friday - - Recipe Cards -

Prep time 10 mins Cook­ing time 45 mins Makes about 500ml 2 tbsp oil 6-8 pick­ling onions or shal­lots, peeled and chopped 6 cloves gar­lic, crushed 1 cup brown sugar 2kg roma toma­toes, quar­tered 3-4 chill­ies, chopped 2 rose­mary sprigs 10cm ginger, juli­enned 1 tbsp ground cumin 30g chopped co­rian­der 100ml red grape vine­gar 1/2 cup raisins A few dried apri­cots, chopped 2 lemons, zest of 1 Heat oil in a large pan and add onions and gar­lic. Sauté un­til onion is soft. Add sugar and sim­mer un­til sugar caramelises, stir­ring con­tin­u­ously. 2 Add the re­main­ing in­gre­di­ents, mix well and let it sim­mer for 30-40 min­utes. 3 While the chut­ney is still hot, spoon it into ster­ilised jars and seal im­me­di­ately.

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