This is my cousin Kamsila’s recipe which I wrote down on my last visit to see my family in South Africa in 1997! It has stood me in good stead ever since. It is perfect to add that extra chilli bite when served alongside samosas, meatballs, or as a chutney with roast meats. It’s quick and easy to make but best if you soak the chillies and garlic in vinegar overnight. Lasts for up to 6 weeks stored in the fridge but is usually long gone by then in our household.
The recipe does use Indian pickling masala which combines chilli powder, salt, fenugreek, mustard seeds,nigella seeds,turmeric and asafoetida. Easy to buy pre-packaged at an Indian grocer or spice shop.
Prep time: marinate overnight, then 10 minutes
Cooking time: 10 minutes
50g fresh red chillies stalks removed
5 cloves garlic
1 cup white wine vinegar
400g apricot jam
750mls good tomato sauce
1 tsp oil
2 tspns “pickling masala”
1 tspn black mustard seeds
Small handful of fresh curry leaves
Soak chillies and garlic in vinegar overnight
Process in a small blender until liquidised
Add tomato sauce and apricot jam and masala and mix, don’t worry if apricot jam stays in chunks
Heat oil in non-stick frying pan, add mustard seeds and curry leaves and sauté for a minute
Add chilli, tomato, jam mixture to pan, simmer for 4-5 minutes
Cool and bottle in sterilised jars or serve immediately
Keeps for up to 6 weeks in fridge
4 thoughts on “Kamsila’s Chilli Sauce with apricot jam, garlic and mustard seeds”
[…] can also be used as an appetizer, just grilled from frozen and served with a Mint Chutney or Chilli Sauce on the side. These meatballs can also be cooked with borlotti or cannellini beans for an Indian […]
Interesting combination.. Would love to try. Thanks for sharing.
Made this sauce for samosas dip for my nephew’s wedding. It’s was a hit. I whatsapp the this recipe to a few family members. Thank you for sharing.
Great to hear Vasie! Thanks for letting me know.