'The Sauce' for Currywurst, chunky

Ingredients for 1 servings:

• 800 g tomatoes, chopped (canned)
• 120 g onion(s), finely diced
• 120 g apple, diced
• 120 g red bell pepper(s), diced
• 8 g garlic, squeezed
• 50 g sunflower oil
• 5 g ginger powder
• 60 g Thai curry powder
• 50 g brown sugar
• 15 g salt
• 50 g balsamic vinegar, dark
• 70 g paprika paste
• 50 g honey
• 20 g soy sauce
• 1 ¼ g canning aid (= 0.5 pack)

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

in stock, long-lasting, for approx. 3 glasses of 275 ml each

Peel and finely dice the onions, garlic, and apple, as well as the bell pepper. First, sauté the diced onions in the oil, then add the diced bell peppers and apple, and finally the garlic, and sauté until translucent. Then stir in the tomatoes and all other ingredients and simmer for about 30 minutes until the desired consistency is reached. Immediately pour into prepared twist-off jars and seal. Makes 3 twist-off jars, each 275 ml.