A great all purpose condiment for just about any spicy meal,
but this shines with bolani.
½ pound carrots
½ cup apple cider vinegar
1/3 cup white sugar
1/2-1 jalapeño pepper, chopped (optional, if you want to add
some heat)
½ tsp coriander,
¼ tsp dried, ground ginger
1 cup water
2 tsp cornstarch
Combine everything except corn starch in food processor.
Puree well. Transfer to a small saucepan on medium heat and bring to boil. Once
boiling, whisk the cornstarch with 1 TBSP water in a small dish with a fork
until cornstarch is dissolved. Stir it into the saucepan. Continue boiling a
few more minutes, or until you have reached the consistency of applesauce.
Remove from heat and serve chilled or at room temperature.
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