We love having this as a snack with cheese and chips.
This recipe makes about 2 cups
Ingredients:
1/3 (80 ml) Cup coarsely chopped coriander stems and roots
2 Cups (500 ml) water
4 Tablespoons (60 ml) tablespoons coarsely chopped garlic
4 Ounces (125 g) chilies or peppadews, mostly seeded and coarsely chopped
pinch of salt
2 Cups (500 ml) grape white vinegar
1 1/3 (330 ml) Cups sugar
Method:
- Put the coriander stems and water into a sauce pan. Bring to a simmer and cook for 5 minutes. Remove from the heat and cover. Let it stand for 20 minutes.
- Meanwhile, use an electric mini chopper to grind the garlic, chilies, and salt to a coarse texture. Set aside.
- Strain the coriander liquid through a mesh strainer. Measure the liquid. You should have about 1 3/4 cups. Transfer to a saucepan. Add the same quantity of vinegar as you had of the coriander liquid. Add the sugar and Chilies and garlic mixture, and stir.
- Bring to a boil over medium-high heat and then lower the heat to simmer. Let simmer until the volume has reduced by half. (How much time this takes depends on the size of your saucepan. Use a shallow, wide pan to hasten the process.) The resulting sauce should be slightly thick.
- You can tinker with the flavours afterwards by adding sugar or vinegar and re-cook.
Enjoy!
