Chop a kilogram of cooked beetroot into blocks. If you prefer, you may also slice or grate the beetroot.
Put the chopped beetroot and 1 1/2 cup (375 ml) sugar in a large cooking pot.
Add 2 cups (500 ml) water and 2 cups (500 ml) white vinegar to the pot.
Add 1/2 (2,5 ml) teaspoon salt and 1/2 (2,5 ml) teaspoon pepper. Put a cinnamon stick in the pot.
Chop two onions and fry these in a pan in some hot oil.
Add 1 teaspoon (5 ml) curry paste and 1 teaspoon (5 ml) crushed ginger to the pan and fry this with the onions.
Add this to the pot and bring everything to the boil. Allow to boil for 5 minutes.
Mix 50 ml maizena (cornflour) with water and add this to the pot to thicken the sauce.
Remove from the heat as soon as the sauce is thickened and bottle in sterilized bottles that seal tight. It can keep for months if sealed properly.
You may of course be tempted to keep some aside for a 'taster' as well ;-)
Marietjie Uys (Miekie) is a published author. You can buy the books here:
You can purchase Designs By Miekie 1 here.
Jy kan Kom Ons Teken en Verf Tuinstories hier koop.You can purchase Designs By Miekie 1 here.
Jy kan Kom Ons Kleur Tuinstories In hier koop.
Jy kan Tuinstories hier koop.
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