( Please see the sections on "Hints" and Conversion Tables
|2 tbsp oil
||2 cloves garlic, crushed
|2 med ( 240 g) onions, chopped
||1 small fresh red chili, chopped
|4 med ( 400 g ) tomatoes, chopped
||1 celery stick, chopped
|1 large ( 200 g ) apple, chopped
||½ cup dry red wine
|2 tbsp brown sugar
||1 tbsp mustard seeds
|¼ tsp coarse cooking salt
||¼ tsp ground black pepper
|1 tbsp brown vinegar
Heat the oil in a
saucepan, add the garlic, onions and chili. On a low heat, cook until the onions
are soft. Stir in the remaining ingredients, bring to the boil, and simmer,
uncovered, stirring occasionally, for about 30 minutes or until the mixture is
thick. Cool slightly, then put into a blender and and chop until smooth. Push
through a fine sieve. Discard the pulp. Pour the sauce into hot sterilized jars.
Seal when cold.
Makes about 2 cups.
Note: Adjust the amount of chilies
according to taste - more if you like it hot !
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