Spicy curry sauce for fries, bratwurst, etc.

Ingredients for 6 servings:

• 2 m.-large onion(s), red
• 2 shallots
• 2 garlic cloves
• 1 tbsp neutral oil, e.g. rapeseed oil
• 2 tbsp garam masala
• 1 tbsp Madras curry powder
• 1 liter of Coke
• 400 ml tomato ketchup
• 900 ml plum jam
• 1 chili pepper(s), dried
• 5 tsp soy sauce
• 2 tbsp rice vinegar
• 2 tsp, leveled curry paste, red or yellow
• 1 ½ tbsp honey
• 1 dash of Sriracha sauce or more to taste

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 15 minutes

Finely dice the onions and shallots, press the garlic cloves or dice them very finely, and crush the chili pepper (I recommend the Lemon Drop variety) in a mortar and pestle. Sauté the onions, shallots, and garlic in oil over medium heat until translucent. Then dust with garam masala and curry powder and toast lightly. Add the cola and reduce everything by about half. Now add all the other ingredients except the sriracha sauce and simmer on low heat for about 80-120 minutes. The sauce should look dark red, almost black, and drip thick from the spoon as it cools. Season to taste with sriracha sauce. If you want to make a batch of the sauce so you always have some when you fancy it, you can boil it down. To do this, preheat the oven to 190°C. Fill a roasting pan or deep baking tray about halfway with water (this prevents overflow later and ensures even heat distribution) and heat through. Pour the sauce into freshly boiled jars, ideally disinfecting the lids beforehand. Leave about 1-2 cm of space around the rim of the jars. Place the jars in the roasting pan, making sure they are not touching to ensure even heat distribution. Boil for about 30 to 45 minutes from the moment the first bubbles appear. Once boiled, carefully remove the jars from the oven and let them cool on a cloth or wire rack. The lids should create a vacuum as they cool. Once cooled, the lid should not give way when pressed down with a finger. If so, check that the vacuum seal is correct or if it needs to be boiled again. This amount makes about 3 jars of jam for me, and 1 jar is enough for 2+ people for us. It will keep for 1 year or longer. We’re currently using some that I canned two years ago. It only needs to be warmed gently in a pot.