Summary

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

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Instructions

1. Cut the pickles and onions into pieces, then chop in the blender.
2. 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.
3. Fill into four clean jars or bottles of 450 g each while still hot and close immediately.
4. Also suitable as a grill and fondue sauce. It can be kept in the refrigerator for several months.