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Written by Yorky
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Ingredients
- 1 Large dried chili
- 40 gm White mustard seeds
- 40 gm Black mustard seeds
- 50 gm Light brown sugar
- 1 tsp Salt
- 1 tsp Whole black peppercorns
- 2 tsp Tomato puree
- 1 Large garlic clove
- 200 ml Distilled malt vinegar
Method
Break the chili and shake out and discard the seeds. Put the chili, mustard seeds, sugar, salt, black pepper, tomato puree and garlic into a blender and blend until mixed. Add the vinegar, 1 tblsp at a time, and blend to a coarse paste.
Leave to stand for 15 minutes then spoon into a 300 ml jar (or the equivalent smaller jars) and seal tightly until required. |
