1 1/2 lb (700 g) potatoes
1/4 cup (4 tbsp) 50 g sugar
1 pt (600 ml) water
1 tsp ginger root
2 oz (50 g) onion, chopped
3 tbsp sultanas (golden raisins)
1/4 cup (25 g) 1 oz almonds, chopped
4 tbsp cider vinegar
sea salt to taste
1/2 tsp hot chilli powder
1/4 cup (4 tbsp) 50 g sugar
1 pt (600 ml) water
1 tsp ginger root
2 oz (50 g) onion, chopped
3 tbsp sultanas (golden raisins)
1/4 cup (25 g) 1 oz almonds, chopped
4 tbsp cider vinegar
sea salt to taste
1/2 tsp hot chilli powder
method
1. Peel and quarter the potatoes.
2. Boil with the sugar in the water.
3. Grate the ginger, mix with the chopped onion, sultanas and almonds.
4. Add to the potatoes and cook for 10 minutes.
5. Stir in the cider vinegar, sea salt and chilli powder.
6. Lower the heat and allow to simmer gently for a further 15 minutes.
7. Leave to cool.
If covered up, this recipe can be kept in a refrigerator for up to 2 weeks.
2. Boil with the sugar in the water.
3. Grate the ginger, mix with the chopped onion, sultanas and almonds.
4. Add to the potatoes and cook for 10 minutes.
5. Stir in the cider vinegar, sea salt and chilli powder.
6. Lower the heat and allow to simmer gently for a further 15 minutes.
7. Leave to cool.
If covered up, this recipe can be kept in a refrigerator for up to 2 weeks.
serving amount
serves 4
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