coconut curry ketchup

Ingredients for 1 servings:

• 200 g gherkins
• 200 g onion(s)
• 60 g butter
• 40 g sugar
• 4 tbsp curry powder, Madras, spicy
• 1 liter tomato(s), pureed
• 500 g tomato ketchup, possibly homemade
• 1 can of tomato paste (70 g)
• 2 tsp salt (10 g)
• 2 tsp sambal oelek (20 g)
• 1 tbsp meat broth, granulated or 1 cube
• 20 g vinegar (fruit vinegar)

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

delicious sauce for grilled food, currywurst

Finely chop the gherkins and onions, mix well with the other ingredients in a saucepan, or purée with an immersion blender if desired. Bring to a boil, then simmer on low heat for about 15 minutes. Stir well to prevent sediment from forming. While still hot, pour into clean screw-top bottles or jars and seal. This recipe makes enough for 7 small bottles of barbecue sauce (250 ml each) and will keep in the refrigerator for several months. You can easily vary the spiciness with sambal oelek.