- 100 g Rapadura Sugar
- 2 cardammon pods, seeds only
- 3 cloves whole
- 1 teaspoon coriander seeds, whole
- 1 red onion, halved
- 1 red chilli, seeds removed (optional)
- 1 ginger fresh, knob (2cm cube)
- 2 cloves garlic
- 1 apple, quartered
- 100 g white wine vinegar
- to taste Salt and pepper
- 35 g tomato paste
- 550 g tomatoes, quarters or eighths
- 1 bay leaf
- 15 g pomegranate molasses
- 1 teaspoon thyme leaves, fresh
- 50 g sultanas
Place cardammon seeds, cloves, coriander seeds and sugar in bowl. Grind for 20 seconds on speed 8.
Add red onion, chilli, ginger, garlic and apple to the bowl. Chop for 5 seconds on speed 5.
Add white wine vinegar and cook for 5 minutes at 100 degrees on speed 1.
Add tomato paste, tomatoes, bay leaf, pomegranate molasses, thyme, sultanas and salt and pepper. Cook for 30 minutes at 80 degrees on speed 2.
Pour directly into steralized glass jars. Allow to cool before sealing. Enjoy!
I am a huge fan of tomato relish but I haven't come across a recipe that really 'spoke' to me, so I made this up! I have to say this is amazing!! I can't believe I nailed it on the first attempt! It's a little spicy and zingy with a hint of sweetness. It reminds me so much of the tomato relishes I used to love (but can no longer have because of the additives and nasties in them). I could happily eat this by the spoonful from the jar. It is paleo....sort of....if you ignore the sugar (but in my defence it is using rapadura sugar which is the best choice).
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