Fruity spicy tomato ketchup

Ingredients for 1 servings:

• 500 g tomatoes
• 150 g red onion(s)
• 4 garlic cloves
• 2 red bell peppers
• 3 red chili peppers, dried
• 2 tbsp tomato paste
• 125 ml Balsamic vinegar, white
• 50 g brown sugar
• ½ tsp curry powder (Kashmir), hot
• some salt
• 1 tsp, heaped cornstarch
• some water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 5 minutes

Wash the tomatoes and remove the stems. Peel the onions and garlic. Cut the peppers into eighths and deseed them. Simmer in a saucepan with the curry powder over low heat for 25 minutes, stirring frequently. Pass the mixture through a food mill or a not-too-fine sieve, puréeing with a hand blender if necessary. Finely crush the chili peppers in a mortar with a little salt. Return the tomato paste, balsamic vinegar, brown sugar, and purée to the pan. Simmer for another 10 minutes, stirring. Mix the cornstarch with a little cold water until smooth and use it to slightly thicken the ketchup. While still boiling hot, pour into sterilized bottles or jars and seal immediately.