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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 12 |
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From personal chef Phyllis Segura Ingredients:
1/2 cup grapeseed oil or 1/2 cup canola oil or 1/2 cup ghee |
mexican cinnamon |
cumin seed |
coriander seed |
clove |
yellow mustard seeds |
whole cardamom pod |
1 inch piece fresh ginger, grated |
2 garlic cloves, finely chopped |
1 small leek, chopped |
4 -5 lbs ripe summer tomatoes, peeled, seeded and roughly chopped |
1 cup white sugar |
3/4 cup moscovado sugar |
1 cup apple cider vinegar |
paprika (sweet, hot or smoked) |
1/2 cup golden raisin |
2 red chili peppers |
curry powder |
2 curry leaves |
2 bay leaves |
sea salt |
black pepper |
1 teaspoon tamarind paste |
1 tablespoon lemon juice |
Directions:
1. Grind the spices and sauté them in oil or ghee.
2. Add the leek, garlic, grated ginger. Sauté 1-2 minutes until fragrant.
3. Add the tomatoes, then add the sugars and vinegar and a pinch of paprika. Simmer slowly until thick, stirring occasionally.
4. Add the raisins, a couple of red pepper pods, pinch of curry powder, some whole mustard seeds, a chunk of ginger, some chopped sundried tomatoes, a curry leaf or two, some bay leaves, salt and pepper.
5. Bring the ingredients to a boil. Add a teaspoon of tamarind concentrate and cook down until thick. Mash the tomatoes as you go.
6. It isn’t ready until most of the tomatoes and other ingredients have dissolved in the sauce. It should be a little bit chunky. The mixture should be quite thick. Let cool and put into clean jars, add a little lemon juice, then refrigerate. It’s ready after about a day or two. You can eat it right away but it is really better after resting for that amount of time.
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