2 egg yolks
3 cloves garlic, finely chopped
100 ml/3½ fl oz olive oil
lemon juice, strained, to taste
salt and pepper


1.Place the sultanas in a bowl, add hot water to cover and set aside to soak for 15 minutes, then drain.
2.Place all the ingredients in a large saucepan and bring to the boil over a low heat, stirring occasionally.
3. Simmer, uncovered, for at least 30 minutes until the mixture has the consistency of jam. Pour into a bowl and leave to cool.
4.Discard the cloves and cinnamon stick. This sauce is widely eaten in India.
5. It can be stored in a screw-top jar in the refrigerator for a few days.
6.For grilled meat.

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