Ingredients

• • Chopped plum tomatoes, 2.5kg

  • Onion, chopped, 1

  • Wine or cider apple vinegar, 300ml

  • Ground ginger (preferably fresh), 100g

  • Garlic cloves, crushed, 12

  • Dried chilli, 1t

  • Tamarind paste, 2T

  • Sugar, 150g

  • Salt, 4t

Method

• 1. Fry onion until soft.

  2. Add all other ingredients and simmer for an hour.

  3. Blend (preferably when cool for safety).

Notes

• • Keeps for weeks (if not months in the fridge).

  • Can be frozen in plastic sqeeze bottles.

Source

Based on recipe from Roden p 209.