- Garlic – 3 cloves crushed
- Tomatoes – 6 medium sized chopped
- Carrot – 2 peeled and sliced
- Orange juice – 1 cup
- Cloves – 2
- Cardamom pods – 2
- Onion – 3 large onions chopped
- Sugar – 1/2 cup
- Vinegar – 15 ml
- Olive oil – 5 ml
Shallow fry the garlic, carrots and onions together until lightly golden then add tomatoes, cloves and cardamom pods then leave cook on medium heat for 10 mins.
Add the remaining ingredients first the orange juice, then add vinegar and sugar into the mix and caramelise sauce. Cook for a further 20 mins on medium heat.
Season well (salt and pepper) then leave to cool. This recipe will keep well in the fridge up to 3 months