My Berlin curry sauce

Ingredients for 1 servings:

• 1 m.-sized onion(s)
• 2 medium-sized garlic cloves
• 1 piece(s) celery, thumb-sized
• 1 cup of boiling water
• 200 g tomato paste
• 150 g ketchup
• 1 tbsp mustard, medium hot
• 220 g honey, liquid
• ½ tsp chili powder
• ½ tsp cumin
• ½ tsp coriander powder
• ½ tsp mustard seeds, ground
• ½ tsp fennel seeds, ground
• 1 tsp turmeric
• 1 tsp salt
• 1 tbsp vinegar
• 125 ml olive oil

Instructions

Working time approx. 30 minutes; Rest period approx. 2 days; Cooking/baking time approx. 10 minutes; Total time approx. 2 days 40 minutes

The sauce is easy to prepare.

Finely chop the onions and garlic. Finely grate the celery. Place the ingredients in a bowl and pour boiling water over them. Then let cool. Stir in the tomato paste, ketchup, mustard, and honey. Then add the spices and vinegar. Mix well with a food processor, gradually adding the olive oil until a smooth sauce forms. Be sure to refrigerate the sauce for 2-3 days. This sauce tastes great with currywurst.