John Myers
Spicy Curry Ketchup .. Pleasure Hot and Cold!
The perfect spicy curry ketchup .. pleasure hot and cold! recipe with a picture and simple step-by-step instructions.
- 1 tbsp Fresh ginger – chopped
- 80 g Onions – chopped
- 3 Pc. Cloves of garlic – chopped
- 1 up to 2 pcs. Chili – chopped
- 2 tbsp Olive oil
- 2 well heaped tsp Curry
- 1 tsp Sweet paprika powder
- 1,25 tsp Salt
- 1 Can 400G tomatoes
- 50 ml White vinegar
- 40 g Sugar
- 2 tbsp Tomato paste
- 0,5 Pc. Cinnamon stick
- 1 Pc. Each with star anise, brown cardamom and bay leaf
- 3 Pc. Cloves
- Sauté the ginger, onions, chilli and garlic little by little in the olive oil.
- Add the curry, paprika and salt and toss briefly.
- Add tomatoes and loosen the base layer in the pot. Add vinegar, sugar and tomato paste and puree everything well.
- Mix in all the spices and bring to the boil. Let simmer on a low flame for about 20 minutes with the lid tilted. Stirring occasionally.
- Switch off the stove and let the ketchup cool down. Pass through a sieve … Done !!!!!
- I don’t know how long the curry ketchup will last. But I assume at least 4 weeks if it is kept well refrigerated.
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