Apricot and Tomato Relish

Veggie.Lover's picture

Dec. 29, 2011

Ingredients

Dried apricots 3 Ounce , sliced thinly (75 g)
Coriander seeds 1 Teaspoon (5 milliliter)
Tomatoes 8 Ounce , skinned and chopped (225 gram)
Onion 1 Small , diced
Green pepper 1 Medium , deseeded and chopped
Orange juice 60 Milliliter (4 tablespoon)
Lemon 1/2 , juiced
Tomato puree 15 Milliliter (1 tablespoon)
White wine vinegar 15 Milliliter (1 tablespoon)
Apple juice 15 Milliliter (1 tablespoon)
Shoyu/Salt 1 Teaspoon (if preferred, 5 milliliter)
Fresh ginger root 1/2 Inch , grated

Directions

MAKING

1. In a saucepan cook apricots in 300 ml (1/2 pint) water.

2. Cook until done.

3. Drain out the apricots and reserve the juice.

4. In a roasting pan, dry roast the seeds.

5. Cool and crush.

6. Add remaining ingredients and 60 ml (4 tbsp) of juice.

7. Cover and simmer for 1-1/2 hours.

SERVING

8. Serve as a sauce.

Recipe Summary

Difficulty Level: Easy
Cook Time: 10 Minutes
Ready In: 10 Minutes

Nutrition Facts

Serving size Complete recipe

Calories 392Calories from Fat 20

 % Daily Value*

Total Fat 2 g3.1%

Saturated Fat %

Trans Fat 0 g

Cholesterol

Sodium 320 mg13.33%

Total Carbohydrates 96 g32%

Dietary Fiber 17 g68%

Sugars 67 g

Protein 10 g20%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet