Rhubarb ketchup with onions, celery, tomatoes

Ingredients for 1 servings:

• 2 kg rhubarb
• 1 vegetable onion(s)
• 100 g celery
• 2 chili peppers, red, possibly pitted
• 200 g fresh tomatoes or 1 small can of chopped tomatoes
• 100 g tomato paste
• 2 tsp, heaped coriander seeds
• 2 tsp, heaped mustard seeds
• 10 cloves
• 10 grains of allspice
• 1 liter grape juice, red
• 300 g sugar, possibly brown, to taste
• 125 ml red wine vinegar
• Salt (lemon salt)

Instructions

Working time approx. 1 hour; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Contains 12 bottles of 250 ml

Clean the vegetables, roughly chop them, and finely chop them in a blender. Grind the spices and bring to a boil with the remaining ingredients in a large saucepan. Simmer over medium heat, stirring constantly, until thickened. Season to taste and add salt. Pour into screw-top bottles or jars and seal. Makes 12 250 ml bottles. Let it steep for 4 weeks, then serve with stir-fries. I reduce the ketchup to 5 minutes in a pressure cooker.