Preserving recipe
Apple Curry Sauce for Preserving
A fruity, spicy base sauce made with apples, vinegar and curry. Suitable for rice, vegetables, poultry or simple pantry meals.
35 min.
60 min.
-
6
Easy
Ingredients
- 2.2 kg apples, peeled and cored weight
- 500 ml apple cider vinegar with 5 percent acidity
- 350 g sugar
- 250 ml water
- 3 tsp salt
- 3 tsp mild curry powder
- 1 tsp turmeric
- 1 tsp ground ginger
- 1 tsp black pepper
Method
2. Peel, core and finely dice the apples.
3. Put the apples, water, vinegar, sugar, salt and spices into a large pot.
4. Bring everything slowly to the boil and cook for 25 to 35 minutes until soft.
5. Blend the sauce until smooth.
6. Bring to the boil again and keep hot for 5 minutes.
7. Fill the hot sauce into prepared jars, leaving about 2 cm headspace.
8. Wipe the jar rims clean, place the lids on and close firmly.
9. Process in a preserving cooker or water bath at 90 °C for about 30 minutes.
10. Let the jars cool completely and check the seal.
Storage
Store in a cool, dark and dry place. Keep opened jars in the refrigerator and use within 5 to 7 days.
Shelf life
Keeps for about 6 to 12 months when prepared cleanly.
Safety note
Do not reduce the amount of vinegar. The vinegar must have at least 5 percent acidity. Do not add cream, milk, coconut milk, oil, starch or flour. Stir in such ingredients freshly only after opening. Discard jars with mould, fermented smell, bubbles, bulging lids or leaking seals.