Summary

Ingredients

• 500 g tomato (s)
• 150 g onion (s), red
• 4 clove (s) garlic
• 2 red pepper (s)
• 3 chilli pepper (s), red, dried
• 2 tablespoon tomato paste
• 125 ml balsamic vinegar, white
• 50 g suar, brown
• 0.5 teaspoon ½ curry powder (Kashmir), hot
• a bit salt
• 1 teaspoon, heaped cornstarch
• some water

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Instructions

1. Wash the tomatoes and remove the stalks. Peel the onions and garlic. Eighth and core the peppers. Simmer together with the curry powder in a saucepan over low heat for 25 minutes, stirring frequently.
2. Brush through a brisk lotte or through a sieve that is not too fine, puree with a hand blender as required.
3. Finely crush the chilli peppers in a mortar with a little salt. Return to the saucepan with the tomato paste, balsamic vinegar, brown sugar and the puree. Simmer for another 10 minutes while stirring. Stir the cornstarch in a little cold water until smooth and use it to thicken the ketchup.
4. Pour boiling hot into sterilized bottles or jars and close immediately.