Summary

Ingredients

• 200 ml vinegar (brandy vinegar)
• 250 ml water
• 400 g suar
• 850 ml tomato paste
• 2 tablespoon salt
• 0.5 teaspoon ½ pepper
• 1 pinch nutmeg
• 1 teaspoon paprika powder, noble sweet
• 4 tablespoon curry powder

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Instructions

1. Bring the brandy vinegar to the boil with water and sugar. Add tomato paste and remove from heat immediately. Season with salt, pepper, nutmeg, paprika powder and finally with curry powder - stir constantly. Then immediately fill into prepared glasses or bottles and close them immediately.
2. The ketchup can be kept for approx. 6 weeks after opening.