Ingredients

Method

• 6 large tomatoes
• ½ cup canola oil
• 1 large onion, roughly chopped
• 4 cloves garlic, crushed
• 5 g ginger, grated
• 1 bird’s-eye chilli, finely chopped
• 1 t cumin seeds
• 1 t yellow mustard seeds
• 1 t ground fenugreek
• sea salt and freshly ground black pepper, to taste
• 1 T tamarind paste
• 150 g brown sugar

Method

Ingredients

1. Bring a large saucepan of salted water to a boil. Prepare a large bowl of iced water. Score the bases of the tomatoes and blanch in the boiling water for 2–3 minutes, then transfer to the iced water.

2. Peel the tomatoes, then chop roughly and place in a bowl.

3. Heat the oil in a large pan. Fry the onion until soft, stirring often. Add the garlic, ginger and chilli and fry for another minute, then add the cumin, mustard seeds and fenugreek. Add the tomatoes and stir to coat in the spices.

4. Season, then add the tamarind and sugar. Simmer for 20 minutes or until jammy. Pour into jars and store in the fridge for up to three weeks.

Browse more preserves recipes here. 

Photographs: Jan Ras
Food Assistant: Mia Wentzel