Ingredients
- 2 red hot chilies, (adjust amount and heat to taste)
- 2 large onions, peeled and halved
- 3 cloves garlic
- 2 centimetre Fresh Ginger - Peeled
- handful fresh coriander leaves
- 1 tablespoon coconut oil, (can also use olive oil)
- 1/2 teaspoon Ground Clove
- 1/2 teaspoon ground cinnamon
- 1 teaspoon freshly ground pimento
- 1 teaspoon ground nutmeg
- 1 teaspoon salt
- 25 gram Agave Syurp, (or treacle)
- 150 gram apple cider vinegar
- 350 gram Rapadura Sugar, (or coconut or raw sugar)
- 700 g ripe roma tomatoes, (seeds removed)
- 2 tablespoon seeded mustard
Accessories you need
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Simmering basket -
Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Put onion, garlic, chilli,coriander and ginger into bowl and chop speed 8, 5 seconds. Scrape down bowl.
2. Add oil and saute 3 minutes, temp 100C, speed 2.
3. Add all ingredients except tomatoes, mustard and sugar. Cook for 10 minutes, temp 100C, speed 1.
4. Add tomatoes and sugar. Remove MC and place simmering basket on top of lid and Cook 35 minutes, temp 100C speed 3
"Counter-clockwise operation" Reverse. 5. Add mustard in last 10 minutes of cooking.
6. Pour into jars and seal. Serve as a dipping sauce or marinade.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
My husband and my 11 year old son loved this to bits! I am going to make more for christmas gifts for family members- its that good!