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Curry ketchup

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Ingredients for 12 servings:

  • 250 g tomato paste
  • 125 ml water
  • 125 g sugar
  • 30 g curry powder
  • ½ cup(s) cucumber juice
  • 1 pinch of salt
  • 1 pinch(s) of pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Heat the water. Dissolve the sugar in the warm water and add the tomato paste to the pot. Finally, add the curry powder, cucumber water, salt, and pepper and bring to a boil briefly. Pour the still-warm ketchup into screw-top jars and seal. Stored in the refrigerator, the ketchup will keep for up to four weeks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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