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Spicy Canning Vindaloo Curry: 6-Month Flavor Bombs You Need

Canning Vindaloo Curry
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A spicy and tangy Goan curry with tender meat or vegetables, preserved through canning for long-term storage.

Ingredients

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  • 500g meat (chicken, pork, or beef) or vegetables (potatoes, carrots, etc.)
  • 4 tbsp vinegar
  • 2 tbsp oil
  • 2 large onions, finely chopped
  • 4 garlic cloves, minced
  • 1-inch ginger, grated
  • 2 tbsp vindaloo paste
  • 1 tsp turmeric powder
  • 1 tsp cumin powder
  • 1 tsp red chili powder
  • 1 tsp mustard seeds
  • 1 tsp sugar
  • 1 tsp salt
  • 1 cup water

Instructions

  1. Heat oil in a pan and fry the onions until golden brown.
  2. Add garlic, ginger, and mustard seeds. Sauté for 2 minutes.
  3. Mix in the vindaloo paste, turmeric, cumin, and chili powder. Cook for 1 minute.
  4. Add the meat or vegetables and coat well with the spices.
  5. Pour in vinegar, water, sugar, and salt. Stir well.
  6. Simmer on low heat for 30-40 minutes until the meat is tender or the vegetables are cooked.
  7. Let it cool slightly before transferring to sterilized canning jars.
  8. Seal the jars properly and process in a water bath for 20 minutes.
  9. Store in a cool, dark place for up to 6 months.

Notes

  • Use fresh ingredients for the best flavor.
  • Adjust spice levels to your preference.
  • Ensure jars are properly sterilized to prevent spoilage.
  • Label jars with the date for reference.

Nutrition

Find it online: https://cannedkitchen.com/spicy-canning-vindaloo-curry-recipe/