1 kg peeled tomatoes, cut in ½ if big
3 cloves peeled garlic
½ cup slivered almonds
500g castor sugar
½ cup raisons
½ cup malt vinegar
1tsp chilli powder (or to your liking)
2 large, seeded chillis (or to your liking)
Place tomatoes in TM bowl and chop for 4 seconds on Speed 4 ½. Set aside.
Mince the garlic and chilli by dropping them on the running blades at Speed 8.
Add all the ingredients into the bowl and cook without the MC in place for approximately 2.5 hours/100ºC/Reverse Speed 1½ or until the desired consistency. Place the steaming basket on the lid to reduce splatter.
Alternately, place all ingredients in a saucepan and simmer, stirring regularly, until caramelized.
Note: Can add other dried fruit but no glazed cherries.
Great served with a soft cheese and biscuits or as an accompaniment to chicken.