Summary

Ingredients

• 650 g canned tomato (s) or fresh tomatoes
• 3 clove (s) garlic
• 50 g cane suar
• 1 chilli pepper (s), dried
• 150 g onion (s), red
• 5 grains allspice
• 2 star anise
• 1 cinnamon stick (s)
• 2 teaspoons cornstarch
• 100 ml fruit vinegar

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Instructions

1. Puree the tomatoes, onions and garlic. Put the spices in a spice bag and simmer with the tomato mixture for about 35 minutes.
2. Remove the sachet. Add sugar and vinegar and cook for 10 minutes. Mix the starch with a little water, add and let it boil briefly. Fill into hot boiled bottles and close immediately.
3. For curry ketchup, just add a little mustard and curry as well as orange flavor.
4. The ketchup can then be kept for about 6 months.