2 cm of fresh ginger
5 chili peppers
3/4 dl of oil
2 tbsp tomato paste (if you have perfectly ripe tomatoes you can omit this)
1 sourish apple
400 g of fresh and blanched tomatoes or equivalent amount of tinned tomatoes
1 tsp of salt
2 tbsp of sugar
2 tbsp of wine-vinegar

Mince ginger and chili finely and fry it in hot oil in a pan. Add tomato paste and let it fry a short while. Peel and cut the apple in small chunks. Add the apple chunks and stir. Add the roughly chopped tomatoes together with sugar and vinegar and stir. Let the sauce simmer without a lid for approx. 10 minutes. When the sauce has thickened, add salt. Mix it to a smooth sauce or just leave it with chunks.