CWA’s Moroccan tomato relish is a sauce of pride in the bush
This CWA Moroccan tomato relish is a sauce of pride in the bush, and is set to become yours too.
(To double the recipe, use two cups, except for malt vinegar)
Ingredients
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1 tablespoon Olive Oil.
250g Onions chopped.
2 Garlic Cloves.
1 teaspoon Grated Fresh Ginger.
1 ½ Cups Malt Vinegar.
1 Cup White Sugar.
2 Teaspoons Curry Powder.
1 Teaspoon Moroccan Spice.
½ Teaspoon Mixed Spice.
1 Teaspoon Salt
½ Tablespoon Corn Flour.
Method
If using Ripe Tomatoes, skin tomatoes by placing in boiling water for a couple of minutes then straight into a cold water bath. Peel and chop roughly.
Heat oil in a deep saucepan and cook onions, garlic and fresh ginger over a medium heat until softened. Add tomatoes, vinegar, sugar, spices and salt.
Stir until sugar dissolves and mixture boils. Simmer for about 1 hour or until mixture thickens slightly.
Combine Cornflour and 1 tablespoon of water, add to tomato mixture and stir until combined.
Cook for 20 minutes or until thickened.
Ladle hot relish into warm sterilised jars and seal while hot.
