Makes 250 ml
84 g dried, pitted, prunes
8 (or less) Birds’ eye chilies, chopped
2 teaspoons crushed garlic
2 teaspoons cumin powder
2 teaspoons coriander powder
1 heaped teaspoon prepared grain mustard
1 teaspoon black pepper
2 teaspoons paprika
1 teaspoon ginger
2 tablespoons white sugar
1 teaspoon allspice
1/4 cup water
1/2 cup vinegar
3/4 cup vegetable oil
Blitz everything together till smooth – pour into sterilized jar. Keep in fridge.
Recipe and photo: Alma Pretorius
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