Ingredients 1.8kg Red Tomatoes 450g Onions 450g Demerara sugar 225g Sultanas 25g Salt 10 Chillies (small Birds Eye) 1 1/2 Tbsp Curry Powder 1 Tbsp Mustard Powder 700ml Malt Vinegar Method Chop onions and chillies in a food processor and put in preserving pan. Chop out green heads from tomatoes, chop finely in food processor (take care not to puree the tomatoes) and add to preserving pan. Add salt and most of the vinegar to preserving pan.
29 Nov 2020 #Hot
Ingredients 2/3 cup chilli flakes 4 garlic cloves, smashed and peeled 3 spring onions, cut into thin rings 2 tablespoons minced fresh ginger 625ml neutral oil (such as Olive Oil) 65ml Sesame oil Method Put everything in a saucepan, heat to 110-120C for 15 minutes. Do not allow temperature to exceed 120C *. Notes * Elwin says ‘I walked away from my last batch and it was probably about 140C by the time I came back though I thought I had burnt it (the chilli etc was quite dark red), but actually it tasted fine!
22 Apr 2017 #Hot