- 460 grams ripe tomatoes
- 2 long red chilli, (adjust amount and heat to taste)
- 1/2 red onion
- 3 cloves garlic cloves, (or 3 tsp crushed)
- 2 centimetre fresh ginger, (or 2 tsp crushed)
- 1 level tablespoon Worcestershire sauce
- 75 grams sugar raw
- 1 level tablespoon rice wine vinegar
- 1/4 teaspoon salt
- 2 teaspoons seeded mustard
1h 0minPreparation 5minBaking/Cooking
Recipe is created for
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1. Cut tomatoes into quarters and 1/2 onion in half. Place into TM bowl and chop for 5 seconds at speed 5 with measuring cup (MC) on top.
2. Transfer into a colander and seive the excess tomato juice.
(The success of the final texture depends on draining the excess juices.)
3. Place garlic, ginger and worcestershire sauce in the TM bowl. Dice for 3 seconds at speed 5 with measuring cup (MC) on top.
4. Scrape down the sides. Add chillies with seeds and dice for 3 seconds at speed 5 with measuring cup (MC) on top.
5. Scrape down sides then add sugar and rice wine vinegar, heat for 10 minutes at temperature 100 and with speed 1, placing steamer basket (SB) on top instead of measuring cup (MC).
6. Add tomato, salt and diced onion that was set aside, Cook for 35 minutes, at temperature 100 with speed 1 Reverse, placing steamer basket (SB) on top instead of measuring cup (MC). It should become thicken like a relish jam.
7. Add seeded mustard Cook for 10 minutes, at temperature 100 with speed 1 Reverse, placing steamer basket (SB) on top instead of measuring cup (MC).
8. Pour into sterilised glass jars and seal. Serve as a dipping sauce or marinade.
Created for Louise, my honeydove, by your adoring hubby.
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