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Cathyalf
Spicy curry sauce
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Ingredients
Directions
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Puree and strain the tomato cubes for 250-300 ml sauce. Add the white wine vinegar, 3 tablespoons of water, the sugar, mustard, black pepper, curry powder, allspice, red pepper, cinnamon powder and the cloves and cook at a low setting for about 50 minutes.
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Stir frequently in the last 10 minutes. Allow the spicy curry sauce to cool completely and store for a maximum of 1 month in perfectly sealed bottles.
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Nutrition
0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g
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