I use this sauce as a dip accompaniment for savoury platters, shellfish, deep fried pastries like Spring rolls & Samosa’s as well as tossed through stir fries.
It is just too DELICIOUS!! You have to give it a try!
- Yield: 600ml
- Prep Time: 10 minutes
- Cooking Time: 30 – 40 minutes
Red Onion – finely chopped| 1 (220g)
Red Bell Pepper – cut into small even cubes|1 (200g)
Fresh Pineapple – cut into small even cubes|1 (medium sized)
Fresh Garlic – finely chopped|2 cloves
Peppercorns – whole|5
Cloves – whole|3
Red Chilli – finely sliced|as per desired heat (I use 1 deseeded)
White Granulated Sugar|2 cups
White Wine Vinegar|2 cups
- In a medium sized saucepan, add a small amount of vegetable oil – just enough to coat the onions.
- Over a medium heat, add onions, garlic, peppercorns, cloves & bay leaf.
- Season with salt.
- Continuously stir the onion mixture to prevent burning as you don’t have a lot of oil in the pot – allow to cook until just soft.
- Add the peppers, pineapple & chilli, allow mixture to heat through nicely. Taste & season again with salt if necessary.
- Lastly add sugar, vinegar & water – reduce to a low heat & simmer, stirring occasionally.
- Sauce will need to cook for about 15 – 20 minutes once it starts to rapidly simmer (reduced to about half).
- Remove from the heat, taste for seasoning aging & allow to cool.
NB: Remember that the sauce with thicken once cooled due to the high sugar content, so don’t be alarmed if it looks too runny whilst warm.
If you are wanting a smooth sauce, remove aromatics from the pot – blend & strain through a fine mesh sieve while still warm.