Apricot and Tomato Relish Recipe
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelEasy
Ingredients
| Dried apricots | 75 Gram | |
| Coriander seeds | 5 Milliliter | |
| Tomatoes - 22 5 gram (8-ounce), skinned and chopped | ||
| Small onion | 1 | |
| Medium green pepper - 1, deseeded and chopped | ||
| Orange juice | 60 Milliliter | |
| Lemon juice | 1/2 | |
| Tomato puree | 15 Milliliter | |
| White wine vinegar | 15 Milliliter | |
| Apple Juice | 15 Milliliter | |
| Shoyu | 5 Milliliter | |
| Root ginger | 10 Gram | |
Directions
MAKING
1. In a saucepan cook apricots in 300 ml (1/2 pint) water.
2. Cook until done.
3. Drain out the apricots and reserve the juice.
4. In a roasting pan, dry roast the seeds.
5. Cool and crush.
6. Add remaining ingredients and 60 ml (4 tbsp) of juice.
7. Cover and simmer for 1-1/2 hours.
SERVING
8. Serve as a sauce.
1. In a saucepan cook apricots in 300 ml (1/2 pint) water.
2. Cook until done.
3. Drain out the apricots and reserve the juice.
4. In a roasting pan, dry roast the seeds.
5. Cool and crush.
6. Add remaining ingredients and 60 ml (4 tbsp) of juice.
7. Cover and simmer for 1-1/2 hours.
SERVING
8. Serve as a sauce.
Chef
