Yield: 2 big bottles
250 g Spekboom, finely chopped
2 red Onions, finely chopped
15 ml B-well Chilli oil
15 ml Garlic oil
1 red sweet pepper, finely chopped
2 cm Ginger, grated
1 Granny Smith, shopped
15 ml Curry Powder
500 ml Sugar
250 ml White Vingegar
375 ml Water
Soak Spekboom in water with 5 ml Oryx dessert salt.
Heat B-well oils and fry onion until soft.
Add rest of Vegetables and curry powder. Fry until you can smell the curry.
Add rest of ingredients and boil for about 15 minutes or until thick.
Keep in sterilized bottles
