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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 4 |
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Original by Sally Wise, ABC Radio, adapted to my tastes. Brilliant with seafood. Posting for safe keeping, as it must be a Tasmanian thing, since Ive searched the net several times looking for a recipe, and this is the only one Ive ever come across Ingredients:
1 kg strawberry, hulled and chopped |
200 g large red chilies, seeded and chopped |
500 ml white vinegar |
500 ml cider vinegar |
1 kg white sugar |
4 teaspoons salt |
1 1/2 tablespoons grated green ginger |
8 garlic cloves, crushed |
Directions:
1. Place all ingredients into large pot.
2. Bring to the boil, stirring.
3. Boil on medium heat 45 minutes.
4. If desired, run a hand blender/ stick mixer through to smooth out texture.
5. Simmer til desired consistency - usually not very thick.
6. Allow to stand for 10 mins, then pour into warm, sterilised bottles and seal immediately.
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