Grill Sauce

1 small onion
11oz can ketchup
2 tablespoons vinegar
2 tablespoons brown sugar
2 teaspoons prepared mustard
¼ teaspoon cayenne pepper

Peel onion and grate. Mix with the other ingredients. Serve with grilled meat.

Podina Chatni

1 or 2 green or red chilies
4 spring onions (green onions)
1 clove garlic
1 cup firmly packed fresh mint leaves
1 teaspoon salt
1 teaspoon sugar
1 teaspoon garam masala
¼ cup lemon juice

De seed and slice chilies. Slice green onions roughly. Crush and peel garlic. Place all ingredients in a food processor or blender and process until smooth.
Makes about 1 ½ cups.


Hummus

11oz. can chickpeas or 1 cup cooked chickpeas
3 tablespoons tahini (sesame seed paste)
¼ cup lemon juice
1 clove garlic
¼ cup oil

Drain chickpeas. Place chickpeas, tahini and lemon juice in the bowl of a food processor or blender. Crush and peel garlic. Add to chick peas. Process until chickpeas are chopped. Gradually add the oil and process until the mixture is smooth.
Makes about 1 cup.

Tomato Salsa

4 tomatoes
1 red onion
¼ teaspoon Mexican chili powder
¼ cup chopped fresh coriander or parsley
1 tablespoon lemon juice
Salt
Freshly ground black pepper

Cut tomatoes in half and remove seeds. Use these in another dish. Cut flesh into small cubes, about ¼”. Peel and finely chop onion. Mix tomatoes, onion, chili powder, herbs and lemon juice together. Season with the salt and pepper.
Makes about 2 cups.


Guacamole

1 clove garlic
1 avocado
2 tablespoons lemon juice
¼ teaspoon Mexican chili powder

Crush and peel garlic. Rub garlic around a small mixing bowl and your serving bowl. Cut avocado in half. Remove stone and scoop flesh into mixing bowl. Mix in lemon juice and chili powder. Serve in the garlic rubbed serving bowl.
Makes about 1 cup.

Quick Plum Sauce

30oz. can black doris plums
1 ½ tablespoons cornstarch
1 onion
1 clove garlic
1 tablespoon oil
2 tablespoons Worcestershire sauce
¼ cup ketchup
¼ teaspoon cayenne pepper
1 tablespoon malt vinegar
1 teaspoon sugar

Drain plums, reserving the liquid. Remove the stones from plums and roughly chop flesh. Combine cornstarch with a quarter cup of reserved syrup. Set aside. Peel and finely chop onion. Crush, peel and mash garlic. Heat oil in a saucepan. Add onion and garlic and cook until onion becomes clear. Stir in plums, remaining syrup, sauces and cayenne pepper. Bring to the boil, reduce heat and simmer for 10 minutes. Stir in cornstarch mixture and cook, stirring until sauce boils and thickens. remove from heat. Stir in vinegar and sugar. Serve chunky, or puree in a blender or food processor if a smoother sauce is required.
Makes 4 cups.

Satay Sauce

1 small onion
2 cloves garlic
1 tablespoon butter
1 teaspoon sambal oelak (chili paste)
½ cup water
¼ cup smooth peanut butter
2 tablespoons soy sauce
1 tablespoon lemon juice

Peel and finely chop onion. Crush, peel and finely chop garlic. Melt butter in a saucepan and cook onion and garlic until onion becomes clear. Add sambal oelak and fry lightly. Add water and peanut butter. Stir until mixture is smooth. Cook over a low heat until the sauce has thickened. Mix in the soy sauce and lemon juice.
Makes about ¾ cup.

Tomato Chili Sauce

2 kg ripe tomatoes
2 tart cooking apples
3 onions
¼ cup brown sugar
1 or 2 tablespoons prepared chili (pre chopped and de seeded)
2 teaspoons dry mustard
1 cup wine vinegar
½ teaspoon salt
½ teaspoon freshly ground black pepper

Chop and core the tomatoes. Chop and core the apples. Peel and chop the onions. Mix the tomatoes, apples, onions, sugar, chili, mustard, vinegar, salt and pepper together in a large saucepan or preserving pan. Bring to the boil and simmer uncovered, stirring occasionally until the mixture is thick. cool slightly, then blend or process until smooth. Sieve, discarding the pulp. Reheat sauce until boiling then pour into hot clean dry bottles or jars. Seal when cold.
Makes about 4 cups.