Ingredients
500g ripe tomatoes
1 red onion, peeled and chopped
3 - 5 red chillies (3 = medium, 4 = med/hot, or 5 = hot)
5 cloves garlic, peeled
1 Tbsp fresh ginger, peeled and roughly chopped
30ml Asian fish sauce
300g Chelsea Caster Sugar
80ml white vinegar
Method
Finely chop half the tomatoes and set aside with the onion.
In a food processor combine the rest of the tomatoes, chillies, garlic, ginger and fish sauce, blend until fairly smooth. Put the blended mix into a saucepan with the sugar and vinegar; bring to the boil, stir regularly with a wooden spoon. Add remaining tomatoes and onion, reduce to a simmer for 40 - 50 minutes. Skim off any foam and stir often.
When thick and syrupy, remove from the heat and cool slightly before pouring into pre-sterilised glass jars. Store in a cool place and refrigerate once opened.
Makes approx. 2 - 3 medium jars
Products Used in this recipe
Overall rating
Recipe Rating: 5
5 ratings, 93 people added this to their Favourite Recipes.
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