Blend the grape vinegar, water and onion soup powder together in a mixing bowl. Add the fruit chutney and sugar and blend well. Season to taste with basil, thyme, origanum, Tabasco sauce and salt and black pepper. Heat the mixture slowly on the stove, stirring continuously, until the sauce comes to the boil and thickens slightly, then boil thoroughly for 1-2 minutes, or microwave on 100 percent power until the sauce comes to the boil and thickens, stirring at 1 minute intervals. Pour into clean bottles or jars while still hot and tighten the tops well. Makes about 500 ml salad dressing.
Oil-free salad dressing
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