This was the most delicious accompaniment to a meal enjoyed at Au P”tit Cafe in Noumea with a delicious burger and cassava chips – it makes a good amount and a great gift for friends and family. Super with sausages, roasted potatoes and chicken. Keep in the fridge.

Ingredients

250 g carrot, finely chopped
1 kg onions, chopped
1 kg apple, chopped (no need to peel just remove core)
250 ml olive oil
500 ml orange juice
250 ml soy sauce
One piece of preserved lemon
500 g prunes
15 g ground ginger ( half a 30g packet)
50 g garlic
115 ml balsamic vinegar
250 ml white vinegar
200 g tomato paste
8 cloves
2 Kaffir lime leaves
Honey to taste (minimum 3 Tbsp recommend 6 Tbsp)
Salt and pepper to taste

Method

Place the first 3 ingredients in a large pot and cook in the olive oil till soft – do not rush this, allow a good 15 minutes on low heat. Then add all the remaining ingredients except 100ml of the orange juice (reserve to add at the end).

Cook on a very low heat, stirring and watching it for another 15 minutes. Due to the honey and prunes, it can catch if the heat is too high, but on a low heat and stirring it works well.

After 15 mins turn off the heat and add the orange juice check seasoning and blitz with your hand blender, place covered in the fridge.

The original recipe did have 25g ground ginger – so if you love ginger feel free to add a little more!