Pineapple-ginger curry sauce

Ingredients for 4 servings:

• 1 can pineapple, 137 g drained weight
• 3 tbsp red wine vinegar
• 1 piece(s) ginger, fresh, walnut-sized
• 1 Thai chili pepper(s), red
• 1 tbsp sunflower oil
• 1 tbsp butter
• 3 tbsp, heaped curry powder, mild
• ¼ tsp five-spice powder
• 60 g sugar
• 500 ml tomato ketchup

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 15 minutes

fruity, spicy sauce for currywurst

Combine the pineapple juice and red wine vinegar in a small bowl. Finely dice the pineapple and add it. Peel the ginger, deseed the chili pepper, and dice both very finely. Place them in a saucepan with 1 tablespoon of oil and heat gently. Add the butter, briefly sauté the curry powder and five-spice powder (not too hot, or it will become bitter), then add the sugar and lightly toast. Add the pineapple, juice, and red wine vinegar and cook, stirring, until the flesh breaks down slightly. Add a little more boiling water if needed. Stir in the tomato ketchup and cook over medium heat for another 4-5 minutes.