- Clove
- Bay leaf
- Coriander seeds
- Cinnamon stick
- Malt vinegar
- Demerara sugar
- Tomatoes
- Salt
- English mustard
- Garlic
- Chilly
- Tomato puree
- 1
- 1
- 10
- 1
- 250 ml
- 100 gms
- 1.5 kg
- Pinch
- 5 g
- 1 clove
- 1
- 2 tablesp
- Deseeded
- Crushed
- Finely chopped
Ingredients
Method
Put clove , coriander seeds , bay leaf and cinnamon in to a muslin cloth
Put vinegar and sugar into a sauce pan add spices and bring to the boil
Add remaining ingredients
Bring to the boil , stirring not to stick
Once boiling turn to a low heat and simmer ,until a sauce has formed
Remove muslin cloth , blend mix sauce but not for to long as you do not want to add to much air as it will discolour
Pass through fine strainer
Chill
Built by Chefs. Powered by You.
For 17 years, The Staff Canteen has been the meeting place for chefs and hospitality professionals—your stories, your skills, your space.
Every recipe, every video, every news update exists because this community makes it possible.
We’ll never hide content behind a paywall, but we need your help to keep it free.
If The Staff Canteen has inspired you, informed you, or simply made you smile, chip in £3—less than a coffee—to keep this space thriving.
Together, we keep the industry connected. Together, we move forward.
