Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
536
Calories
16g
Protein
2g
Fat
112g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 12 large tomatoes (peeled)
- 4 large onions
- Salt to taste
- 3 chillies
- Vinegar
- 2 tbsp. flour
- 1 tbsp. curry powder
- 1 tbsp. mustard
Directions
1
1. Cut tomatoes and onions into 4 or more pieces. Sprinkle with salt and leave overnight.
2
2. Next day pour off the liquid, put tomatoes and onion mixture into a pot with sugar and chillies.
3
3. Add enough vinegar to cover and bring to the boil.
4
Simmer for 1/2 hour.
5
4. Mix flour , curry powder, and mustard to a smooth paste witha little cold vinegar.
6
5. Add to mixture and boil for 5 minutes. Pour into sterilised jars and seal tightly.
7
Category:Fijian Recipes
8
Category:Fijian Vegetarian
Recipe sourced from
fandom