Post by SA Hunter on Feb 5, 2016 20:44:46 GMT 10
From Grass Roots magazine, No 220, page 32.
1kg chopped ripe tomatoes
4 tbsp fish sauce
10 cloves crushed garlic
500g castor sugar
200ml cider vinegar
3 big toes of ginger, grated
chillis (you decide how many)
Boil tomatoes in vinegar, fish sauce and ginger.
Remove from heat and add sugar, stirring until dissolved.
Replace on heat, add other ingredients, and stir.
Return to boil, then simmer.
Keep stirring the pot, especially the base, otherwise it will burn and build up goo.
Simmer and stir ( every 4-5 minutes ) for about 40 minutes, until it appears glossy and thickens to a jam like consistency.
Seal in warm, sterilised jars, and allow to cool.
From the author: It's great with a cheese platter, on grilled fish or chicken, stirred through a casserole for added zing, or on the tongues of potty-mouthed grandchildren)
1kg chopped ripe tomatoes
4 tbsp fish sauce
10 cloves crushed garlic
500g castor sugar
200ml cider vinegar
3 big toes of ginger, grated
chillis (you decide how many)
Boil tomatoes in vinegar, fish sauce and ginger.
Remove from heat and add sugar, stirring until dissolved.
Replace on heat, add other ingredients, and stir.
Return to boil, then simmer.
Keep stirring the pot, especially the base, otherwise it will burn and build up goo.
Simmer and stir ( every 4-5 minutes ) for about 40 minutes, until it appears glossy and thickens to a jam like consistency.
Seal in warm, sterilised jars, and allow to cool.
From the author: It's great with a cheese platter, on grilled fish or chicken, stirred through a casserole for added zing, or on the tongues of potty-mouthed grandchildren)
