3 yellow capsicums
3 green capsicums
500 g tomatoes
300 g shallots
2 garlic cloves
2 tbsp oil
1 tsp fresh ginger, grated
200 ml white wine vinegar
2-3 tbsp Colman’s mustard powder
1 tbsp ground paprika
1 tsp salt
1 tsp chilli powder
1 packet Dansukker Jam Sugar 1+3
Rinse, deseed and dice the capsicums. Blanch, peel and dice the tomatoes. Peel and dice the onions. Finely chop or grate the garlic. Heat the oil in a saucepan and fry the vegetables lightly until soft but not browned. Add the remaining ingredients and simmer for 3-4 minutes. Pour into warm, sterilised jars. Seal tightly. Store in a cool place.
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