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Same method as the previous recipes
6k onions
300g dark brown sugar
450g white sugar
1l 100ml distilled white vinegar
4 and 1/2 teaspoons sea salt. add gradually right at the end until it is right for your taste.
1 and 1/2 teaspoon ground black pepper
1 teaspoon of red chilli flakes
225g tomato paste
1 and 1/2 bulbs of garlic, peeled and crushed and added after the onions have been cooked and put in the preserving pan.
36g fresh chilli, about1 and 1/2 or 2
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