Apricot sambal

Apricot sambal

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  • 1 small onion, finely chopped
  • 1 small chili, finely chopped
  • 100 g dried apricots
  • 500 ml rooibos tea, prepared
  • 5 T apricot jam, heated
  • 10 g golden sultanas, chopped

Cooking Instructions

Mix all the ingredients together and serve with pickled fish or Malay curry.


Monche Muller Recipe by: Monche Muller
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Monché Muller is the Executive Chef of the international Oddo Vins et Domaines wine label. She previously worked at Cucina Labia and De Kloof Eatery, as well as TASTE magazine. She is the author of Harvest Table.

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