Fruity curry ketchup

Ingredients for 1 servings:

• 1 kg tomatoes
• 2 large onions
• 2 garlic cloves
• 2 chili peppers
• 2 tbsp olive oil
• 1 tbsp vegetable stock, granulated
• 3 tbsp curry powder
• 1 tbsp paprika powder, sweet
• 2 tbsp Balsamic vinegar (apple balsamic vinegar)
• 2 tbsp honey
• 1 tsp Italian herbs
• possibly tomato paste
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

easy to prepare and very tasty

Finely dice the onions, garlic, and chilies and sauté in olive oil until translucent. Dice the tomatoes, add them, and simmer. They don’t need to be peeled. Add the vegetable stock, curry powder, paprika, vinegar, honey, and herbs and simmer for about 10 minutes. Season the curry ketchup with salt and pepper and puree with a hand blender until smooth. If the mixture is too runny, you can remedy this with tomato paste. The curry ketchup is ready to serve warm. You can also pour it into sterile jars while it’s still hot and seal them immediately. This ensures a longer shelf life and allows you to prepare the ketchup in advance.