Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 150 g pickled cucumber (s)
- 150 g onion (s)
- 60 g butter
- 40 g suar
- 4 tablespoon curry powder
- g 1,000 tomato (s), happened
- 70 g tomato paste
- 2 teaspoons salt
- 2 teaspoons sambal oelek, less or more as desired
- 20 g vinear (fruit)
- 1 cube meat stock
Print Recipe
Pin Recipe Instructions
- Cut the pickles and onions into pieces, then chop in the blender.
- Put the onion, butter and sugar in a saucepan and sauté for about 3 minutes. Add the curry and cook for another 2 minutes. Add the remaining ingredients including the chopped cucumber, cook for 15 minutes and season to taste.
- Fill into four clean jars or bottles of 450 g each while still hot and close immediately.
- Also suitable as a grill and fondue sauce. It can be kept in the refrigerator for several months.
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The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
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