We have to thank our great-niece for this recipe as it is truly all her own work. The result is a spicy relish that we think is delicious
We tried the sauce at a family gathering and just knew it was a must for our collection of vegetarian sauce recipes. We asked Caroline to make another batch so we could watch and record what went into this delicious relish.
This is what she did:
|20ml (1 1/2 tbsp) Dark Soya Sauce||17|
|2.5ml (1/2 tsp) Dill Tops||1|
|2.5ml (1/2 tsp) Cumin Seeds||4|
|2.5ml (1/2 tsp) Ground Cumin||4|
|2.5ml (1/2 tsp) Herbes De Provence||4|
|5ml (1 tsp) Marjoram||2|
|2.5ml (1/2 tsp) Cayenne Pepper||3|
|2.5ml (1/2 tsp) Hot Curry Powder||3|
|5ml (1 tsp) Mild Curry Powder||6|
|30ml (2 tbsp) Tomato Ketchup||30|
Add the dry ingredients to a small bowl and mix together well. Add the soy sauce and the ketchup and mix to a smooth paste.
It is worth making this vegetarian sauce an hour or two in advance as the flavours do blend together nicely.
The sauce is ready to serve, but it will keep for a few days in the fridge if you cover it over.