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Prep Time: 15 Minutes Cook Time: 240 Minutes |
Ready In: 255 Minutes Servings: 3 |
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Wonderful to serve with meat hot or cold. Don't let the ingredient's and time fool you, its so easy to make, and well worth the effort .........(well I think). I cut the Tabasco back just a little, but only because the family doesn't like things too hot. The yield and servings will depend on the size bottles/jars you use, so it will be more than likely that your yield will differ to mine. Make sure jars are well sterilised and check they have sealed properly. Ingredients:
150 g dry mustard seeds |
1 medium onion, chopped |
2 garlic cloves, crushed |
1 teaspoon salt |
2 teaspoons ground black pepper |
1 bay leaf |
2 teaspoons tabasco sauce |
2 tablespoons golden syrup |
1 tablespoon curry powder |
1 cup white wine |
1 chicken stock cube |
Directions:
1. Combine all ingredients in a saucepan and cover with water.
2. Leave to soak ingredients for an hour, strain and add a new lot of fresh water to cover.
3. Leave again for 2 hours, put saucepan on heat and simmer for an hour, stirring mixture frequently, to prevent the mixture sticking to the bottom of saucepan.
4. Add more water or wine as/if required.
5. Remove from the heat and cool slightly.
6. When cooled place in a food processor and process until roughly chopped, not pureed.
7. Pour into sterilised bottles or jars and store in cool place for at least 1 week before using.
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