John Myers
Contents
show
Curry Ketchup
The perfect curry ketchup recipe with a picture and simple step-by-step instructions.
Curry ketchup
- 1 Onion
- 1 Clove of garlic
- Rapeseed oil to taste
- 3 Tomatoes (leftovers)
- 1 small can Tomato paste
- 3 Pinches Raw cane sugar
- 2 tbsp Curry powder
- 1 tsp Mustard
- 50 ml Red wine vinegar (grape)
- Salt, gourmet pepper
Curry ketchup
- Peel the onion and clove of garlic into a lightning chopper. Wash and dice tomatoes. Take a small saucepan, heat the rapeseed oil in it together with the minced meat, steam. Add tomato paste, mustard, diced tomatoes, raw cane sugar, curry, salt, gourmet pepper and red wine vinegar (grape).
- Mix everything one after the other, stir and close with a lid. Let simmer for about three quarters of an hour. Then puree the whole thing with a hand blender as you like. Possibly season to taste and, if necessary, add seasoning. Pour into a clean glass with a screw cap and allow to cool.
Facebook Comments