1 tbsp olive oil

1 tbsp garlic infused olive oil

1 stick celery finely chopped

1 carrot, finely chopped

1 thumb-size piece fresh root ginger, finely chopped or grated

1 red chili, deseeded and finely chopped

800g tomatoes, briefly whizzed in a food processor or finely chopped

100g dark brown sugar

100ml red wine vinegar

2 tbsp tomato purée

coriander seeds


Heat the oil in a large, deep pan, then fry the celery, ginger, garlic infused oil and chili for 10-15 mins until soft.

Add the remaining ingredients and some seasoning, then boil for 30 mins, stirring occasionally, until the mixture has thickened and is sticky.

Cool slightly, then whizz in a blender or food processor until smooth.

If the sauce is a bit thick for your liking, stir in a dribble of boiling water.

Sieve, then funnel into a bottle or jar while still hot. Cool completely before serving. Will keep for 3 months in the fridge.

Recipe adapted from: Good Food

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