A super easy and delicious chutney or relish that could be fantastic in so many ways. It is to die for! Seriously yummy.
This recipe is just part of our Pork Belly recipe that we filmed at Mozaic Restaurant in Ubud at our Bali Foodie Feast in 2018.
I have to say, this is completely amazing on it's own merits. I will be doubling the batch (which will then take longer) and using it as a relish for meat and fish or even on a good ole cheese sanger. I am always amazed when I recreate one of these recipes from Chris Salans. He is a flavour genius and I love all of his food!
Thanks Chris...let's swap recipes again...or you can just keep giving them to me if that doesn't work for you!
Need
- 15 Grams butter BUY
- 8-10 curry leaves fresh or frozen
- 1 Tablespoon curry powder
- 250 Grams brown onion white, peeled and thickly sliced
- 20 Grams Inca berries
- Generous Pinches pink salt flakes BUY
- 1 Teaspoon white pepper
Do
- 1
Place all ingredients except Inca berries and seasoning into the Thermomix bowl and cook for 30 min/Varoma/Reverse/speed 1/MC off.
- 2
Add the Inca berries (or raisins) and cook for a further 15-20 min/Varoma/Reverse/speed 1/MC on. Add seasoning to taste and store in sterlised jar in the fridge until use.
More
Serve as a relish on anything you fancy. I totally LOVED this recipe, it is part of our Pork Belly recipe from Mozaic Restaurant Ubud.
Tenina Holder is a wife, mother of five and grandmother of eight, who started cooking in the olden days before Thermomix was even a thing.
Tenina has become the premium go to source for all Thermomix expertise and of course fresh and easy recipes that work. Her cooking classes and foodie trips are sold out in literally hours, her cookbooks appear on the Australian best seller lists and her social reach is in the millions. Her Insider Club is the most fun you can have with a Thermomix and you really should join her! She believes chocolate, butter and salt are health foods. Her food positivity mantra is, eat everything, just not all at once!
