John Myers
Strawberry Curry Ketchup
The perfect strawberry curry ketchup recipe with a picture and simple step-by-step instructions.
- 500 g Fresh strawberries
- 15 g Fresh ginger
- 1 Chili peppers
- 1 Fresh shallot
- 1 tsp Oil
- 40 g Tomato paste concentrated three times
- 50 ml Vinegar
- 1,5 tbsp Curry powder
- 1 tsp Sweet paprika powder
- 1 pinch Freshly grated nutmeg
- 125 g Preserving sugar 2: 1
- Salt and pepper
- Clean the strawberries and cut into large pieces. Peel the ginger and cut into small pieces. Finely dice the shallot. Finely chop the chili peppers.
- Finely puree the strawberries and ginger with the hand blender.
- Heat the oil in a saucepan and sauté the shallots and chilli for about 5 minutes. Add strawberry puree, tomato paste, vinegar, curry powder, paprika powder, 1 pinch of freshly grated nutmeg and preserving sugar. Bring to the boil over high heat while stirring. Let simmer for at least 3 minutes while stirring. Season with salt and pepper.
- Pour hot ketchup directly into the hot-rinsed twist-off jars. Close tightly and place upside down on the lid, let cool for 10 minutes. Then turn over and let cool. Keeps unopened in the refrigerator for 6-8 weeks.
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