Yellow Curry Ketchup

Summary

Ingredients

• 1 ½ kg tomato (s), yellow
• 2 bell peppers, yellow
• 2 cloves garlic
• 2 large onions
• 4 tablespoon rapeseed oil
• 125 g suar
• 2 tablespoon curry powder, (Madras Curry)
• 1 teaspoon mustard powder, or heaped tablespoon medium-hot mustard
• 100 ml apple cider vinegar
• Salt and pepper
• 0.5 teaspoon ½ cumin
• 0.5 teaspoon ½ ginger powder
• 0.5 teaspoon ½ allspice, ground
• 0.5 teaspoon ½ clove powder
• some cornstarch

Print Recipe Pin Recipe

Instructions

1. Core the peppers and cut into small pieces. Cut the tomatoes into small pieces. Finely chop the garlic.
2. Boil the tomato and pepper pieces with vinegar, sugar and salt and pepper to puree. Pass everything through the Lotte liquor or a sieve.
3. Cut the onions into small pieces and sauté in oil until translucent. Add the curry powder and the garlic, toast again a little and pour in the tomato juice. Now cook the mustard powder and the corresponding spices for 10 minutes. Then puree everything well with the hand mixer. Thicken with a little cornstarch until the desired consistency is reached, then fill into hot bottles and close immediately.