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Nutrition: per tbsp

  • kcal28
  • fat1g
  • saturates0g
  • carbs6g
  • sugars6g
  • fibre1g
  • protein0g
  • salt0.02g
    low

Method

  • step 1

    Heat the oil in a large, deep pan, then fry the onions, ginger, garlic and chilli for 10-15 mins until soft. Add the remaining ingredients and some seasoning, then boil for 30 mins, stirring occasionally, until the mixture has thickened and is sticky.

  • step 2

    Cool slightly, then whizz in a blender or food processor until smooth. If the sauce is a bit thick for your liking, stir in a dribble of boiling water. Sieve, then funnel into a bottle or jar while still hot. Cool completely before serving. Will keep for 3 months in the fridge.

Recipe from Good Food magazine, September 2008

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Comments, questions and tips (22)

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Overall rating

A star rating of 4.5 out of 5.23 ratings

Chezza14

tip

Love this sauce. I would however cut the sugar down next time I make it, as others have suggested perhaps half the amount.

CotswoldMummy avatar

CotswoldMummy

A star rating of 5 out of 5.

Made this last night with my son and it worked brilliantly. Absolutely delicious even though we didn't have any coriander seeds. Think I may try it with less sugar next time though. Super, super easy. Will definitely make again.

27Tess

Loved this - tastes delicious with cold meat and hot fish. A great way of using up excess tomatoes in the summer.

louisepanks

A star rating of 5 out of 5.

Easy, tasty and no nasty preservatives.....I will use less sugar next time. Works well as ketchup but also good pizza topping!

louisehowe

A star rating of 5 out of 5.

Just made this can't wait to try it.

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