Prep 20 mins
Cook 1 hr
From personal chef Phyllis Segura
- 1⁄2 cup grapeseed oil or 1⁄2 cup canola oil or 1⁄2 cup ghee
- mexican cinnamon
- cumin seed
- coriander seed
- 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
- Grind the spices and sauté them in oil or ghee.
- Add the leek, garlic, grated ginger. Sauté 1-2 minutes until fragrant.
- Add the tomatoes, then add the sugars and vinegar and a pinch of paprika. Simmer slowly until thick, stirring occasionally.
- 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.
- Bring the ingredients to a boil. Add a teaspoon of tamarind concentrate and cook down until thick. Mash the tomatoes as you go.
- 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.