Passion Fruit Hot Sauce
EVENT: BLOGGING MARATHON #89 – WEEK 3 DAY 2
THEME: CONDIMENTS ON THE SIDE
Whenever I’m going to visit my kids, or for that matter any of my family members, I tend to carry food stuff for them. Be it cookies, cakes, pickles, snacks, nuts, condiments, tea or coffee…the list is endless. When my relatives come down to Mombasa, they bring lots of food stuff for me. I use to think that its only Indians who travel to any corner of the world with half their suitcase full of food stuff.
Its only when bags open at the airports you realize that everyone, literally everyone travels with food stuff for their friends and families. OK, I rest my case, the younger lot, though they will not admit it, love all the food we carry but they will not be seen alive carrying food with them! The other person who makes a huge fuss about carrying food in his suitcase is my dad. However, times have changed, he will carry anything for the grandchildren. However, he always brings a huge amount of chocolates and cookies. When I say food, I meant things like chevdo, theplas, etc, anything that may make the clothes smell.
I have a confession to make. I get so angry when hubby wants to pack things in a box or carton and then put that in the suitcase! Whenever we travel, we don’t travel with a separate box with all these goodies in them as invariably a box will attract the attention of all those eagle eyed custom officers.And also now with all these luggage dimensions, the box doesn’t seem to fit in! So what hubby will do is get a box that will fit in the suitcase and then pack all the food stuff in it. That’s fine, but whose bag does the box go into??? Go on guess, guess! Mine! I know I’m going to lose the battle of the box every time we travel but I still grumble, rave and rant! Just purely detrimental to my mental well being..but its now like, become a ritual!
A mental note to self: do not rave, rant and grumble next time we travel.
Coming to Day 2, the condiment is still using passion fruit (yes I’ve gone nuts!). Yesterday I posted a mango and passion fruit jam and today it’s a hot sauce. Make it as hot or mild as you like. Mine is medium. As I’m packing to leave on vacation, I didn’t want to buy ingredients to make some finger food, cutlets or even potato wedges to go with the sauce. Then an idea struck that why not serve khakra with the hot sauce. I’m so pleased with the combo. Khakra and passion fruit hot sauce…. superbly delicious. As I’m writing this post, want to indulge in that combo and its late night!
Yes this too is going all the way to Montreal. A small amount was served to hubby, just for tasting purpose and a small jar given to my best friend.
PASSION FRUIT HOT SAUCE
Makes about 1½ cup
1 cup passion fruit pulp
1 cup peeled and grated carrot
1 small onion finely chopped
4-6 cloves of garlic, peeled and chopped
¼ cup sugar
4-6 fresh red chilis, chopped
¼ tsp clove powder
a generous pinch of nutmeg powder
2 tbsp white vinegar
½ tsp salt
- Add the passion fruit pulp into a blender jug. Blend in short burst without adding water.
- Pour the mixture through a strainer to remove the seeds.
- Save about a tablespoonful of the seeds to add later to the dip if you like.
- Add the passion fruit liquid along with the carrot, onion, red chilis, garlic into the blender jug.
- Process till you get a course mixture.
- Pour the mixture into a heavy based saucepan.
- Add sugar and salt. Bring the mixture to a boil.
- Lower the heat and let the mixture simmer for 5-7 minutes.
- Add vinegar and the spices. Mix well.
- Add the saved seeds and mix well if you want to.
- Pour the sauce into a clean glass jar.
- Store it in the fridge if not using immediately.
- Can serve this sauce with pakoras, cutlets, meat, fish, tofu, paneer or as a dip etc.
- I did not remove the seeds from the chilis. You may do so if you wish.
- Adjust the spices according to your taste.
- Cook the sauce till it becomes a bit thick.
A little note:
If you do try this recipe then please either
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