TOMATO CHUT­NEY

Friday - - Recipe Cards -

Prep time 30 mins Cook­ing time 1 hour Makes 2kg 4 tbsp oil 6-8 pick­ling onions, peeled and chopped 6 gar­lic cloves 1 cup (250ml) brown sugar 2kg Roma toma­toes, quar­tered 3-4 green chill­ies, chopped 2 rose­mary sprigs 10cm ginger, cut into strips 1 tbsp ground cumin 30g chopped co­rian­der 100ml red grape vine­gar ½ cup raisins A few dried apri­cots Zest of 2 lemons Heat oil in a large saucepan and sauté onions and gar­lic un­til glossy. Add sugar and let it cook un­til it is caramelised. Add the re­main­ing in­gre­di­ents, stir and let it sim­mer for 35-40 min­utes. Spoon into ster­ilised jars.

Newspapers in English

Newspapers from UAE

© PressReader. All rights reserved.