How to make it

  • In a food processor, combine the ginger, garlic and pepper and puree to a paste. Place into a bowl and set aside.
  • Add half the tomatoes to the food processor and puree. Set aside.
  • Melt the coconut oil in a large pot and add the mustard seeds, turmeric, black pepper and cumin. Toast for 2-3 minutes.
  • Add the pasted mixture to the pot and cook, stirring, for 5 minutes.
  • Stir in the remaining ingredients and bring to a boil.
  • Reduce heat to a simmer and cook for 1 ½ hours, until thick.
  • Can in a waterbath for 30 minutes or spoon into jars and keep in the fridge up to 3 months.
  • Let sit at least 1 month before using.

Reviews & Comments 2

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  • mommyluvs2cook 4 years ago
    That picture looks delicious! I like your suggestion of stirring it into eggs :)
    Was this review helpful? Yes Flag
  • jo_jo_ba 4 years ago
    Amount Per Serving (1/4 cup)
    Calories: 61.9
    Total Fat: 2.7 g
    Cholesterol: 0.0 mg
    Sodium: 148.3 mg
    Total Carbs: 11.2 g
    Dietary Fiber: 0.6 g
    Protein: 0.6 g
    Was this review helpful? Yes Flag

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