Ingredients
- 1 kg tomatoes
- 2 onions
- 1 clove of garlic
- 1 ts salt
- 100 g brown sugar
- 50 ml balsamic vinegar
- 100 g apricot jam
- 2 tbs tomato paste
- 1 ts mustard seeds
- 1 ts grated ginger
- 1 ts curry powder
- pepper
Preparation
1. Clean tomatoes, scald them with boiling water, remove the skins and cut into large pieces. Peel and coarsely dice the onions and garlic.
2. Mix everything in the pot and heat on highest level up to the vegetable window, switch to a low level and cook for approx. 15 minutes in the vegetable area.
3. Add all the ingredients up to and including the curry and mix, let simmer uncovered for approx. 30 minutes, stirring occasionally.
4. Strain the ketchup through a fine sieve, season to taste with salt and pepper and bring a boil again.
5. Immediately pour the into sterilized preserving jars and seal. Turn the jars upside down and leave them for approx. 10 minutes. Then turn over again and let cool completely.
Tip
- To give the ketchup a lot of flavor, season with 100 g each of finely diced dried apricots and dried tomatoes and bring to a boil.
- The ketchup will keep for approx. 2 months if it is stored in a cool and dark place. Occasionally check whether the jars are really sealed.
- For a real barbecue taste, add approx. 200 ml of coke. In this case, cook the ketchup approx. 15 minutes longer so that it thickens.
This recipe has been tested and approved by AMC.
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