- 1 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 2 onions, chopped
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 thumb-size piece fresh root ginger, finely chopped or grated
Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…
- 2 garlic cloves, chopped
- 1 red chilli, deseeded and finely chopped
- 800g tomatoes, briefly whizzed in a food processor or finely chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 100g dark brown sugar
- 100ml red wine vinegar
- 2 tbsp tomato purée
- coriander seeds
Heat the oil in a large, deep pan, then fry the onions, ginger, garlic and chilli for 10-15 mins until soft. Add the remaining ingredients and some seasoning, then boil for 30 mins, stirring occasionally, until the mixture has thickened and is sticky.
Cool slightly, then whizz in a blender or food processor until smooth. If the sauce is a bit thick for your liking, stir in a dribble of boiling water. Sieve, then funnel into a bottle or jar while still hot. Cool completely before serving. Will keep for 3 months in the fridge.