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Prep Time: 60 Minutes Cook Time: 120 Minutes |
Ready In: 180 Minutes Servings: 4 |
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I was given this recipe by my hostess on a recent trip to Australia. The flavours are amazingly rich. Ingredients:
2 kg roma tomatoes, ripe |
150 ml olive oil |
10 garlic cloves, peeled and coarsely chopped |
25 g ginger, peeled and coarsely chopped |
7 small fresh red chilies, stems removed |
1/4 cup cumin seed |
1/4 cup black mustard seeds |
200 ml red wine vinegar |
50 ml fish sauce |
1 cup palm sugar |
1 tablespoon ground turmeric |
1/2 bunch coriander, chopped |
Directions:
1. Rub whole tomatoes with olive oil, place in a roasting pan and roast at 350°F for 20 minutes or until soft.
2. Combine garlic, ginger, chilies, cumin, mustard seeds and vinegar in a food processor and process until finely chopped and well combined.
3. Transfer mixture to a large heavy based saucepan. Add tomatoes, fish sauce, sugar and turmeric. Simmer over low heat for 11/2 - 2 hours or until thick and jammy.
4. Remove from heat and stir in coriander.
5. Pour into hot sterilized jars and seal while hot.
6. Keeps in the refrigerator 1 month.
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