A low salicylate alternative to tomato sauce.
- 1 1/2 cup pear chutney (see above)
- 1 leek (chopped)
- 2 or 3 spring onion
- 2 teaspoons crushed garlic
- 1 tablespoon sunflower oil
||Heat the oil in a fry pan, then add the leek, spring onions and garlic. Fry for a few minutes until soft. |
||Place the leek mixture into a food processor with the chutney and puree until smooth. |
||Place the puree into a saucepan and bring to the boil, then simmer for 5 to 10 minutes. |
Pour into hot sterilised jars. Refrigerate after opening.