My best currywurst sauce

Ingredients for 1 servings:

• 4 kg tomatoes, preferably organic
• 1 kg onion(s), red
• 250 g apple sauce, preferably homemade
• 2 tube(s) of tomato paste, 200 g each
• 400 ml apple cider vinegar
• 1 small chili pepper(s)
• 250 g brown cane sugar
• 5 garlic cloves
• 2 tsp ginger powder
• 3 tbsp mustard seeds
• 3 star anise
• 1 tsp cinnamon powder
• 2 tsp allspice powder
• 2 tsp black pepper
• 3 tbsp curry powder
• ½ tsp chili powder, optional
• 1 tsp salt
• 3 tbsp olive oil

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 2 hours 15 minutes; Total time approx. 3 hours 15 minutes

vegan

The quantities given refer to the basic recipe without seasoning. Peel and dice the onions, chop the garlic, and gently sauté both in a large pot in olive oil over medium heat. Meanwhile, wash the tomatoes, remove the stems, and also dice them into fairly small pieces. When the onions are translucent, add the brown sugar and caramelize the onions until they are light brown. Briefly fry a tube of tomato paste with the onions and then deglaze with the apple cider vinegar. Add the spices, chili pepper, and tomatoes and simmer with the lid closed for at least 2 hours. Stir occasionally. A quick tip: the longer the sauce sits on the stove, the better it becomes, although the spices should have fully developed their flavors after these 2 hours. Carefully press the resulting slurry through a sieve or food mill. Then reduce the sauce in an uncovered pot until the desired thickness. Stir in the apple sauce and add the second tube of tomato paste to thicken further. At the end, season again with salt, sugar if desired, curry powder, and chili flakes. This depends on everyone’s taste. Some people like it acidic, others prefer it sweeter and with more curry, or hotter. I always use Indian chili. The quality of your curry powder plays a big role. Add the additional ingredients a teaspoon at a time. If the sauce is still too acidic for you, you can add a little more apple sauce. The sauce can be eaten as a classic currywurst sauce, but it also tastes very good with rice and fried chicken breast. It can also be frozen very well. It makes an average of about 8 portions, depending on your preference. I experimented and put a lot of love into it for a long time until I found this recipe to be the best for me.