June 18th, 2011

Curry-Ketchup

Curry-Ketchup Ketchup should taste of fruity tomatoes, a little bit sour and sweet. When we were craving for a Curry Ketchup some time ago I filled through “Vegetarian Basics” from Sebastian Dickhaut and Cornelia Schinharl and found a nice recipe.

To add pineapple to a ketchup sounds a little bit strange but nothing ventured, nothing ganined!

And so we started cooking. We didn’t stick to the recipe (what is normal for me). We did not peel the tomatoes (too much work) and add more curry, tomato paste and some  vinegar. Without vinegar the ketchup was only sweet, but the vinegar makes it round.

Now is the mixture perfect: sour and sweet, fruity and hot.

Curry-Ketchup

  • 300g Cherry-Tomatoes
  • 2 garlic cloves
  • 1 tbs oil
  • 50g pineapples
  • 2 tbs tomato paste
  • 50g sugar
  • 1/2 tsp english Curry
  • 1/2 tsp Curry Madras (scharf)
  • Salt
  • 1 tbs vinegar

Peel and chop the garlic. Heat the oil in a pot and roast the garlic until golden.  Chop the tomatoes and add it to the garlic. Cook for 20 min on low heat until soft. Puree in a food processor together with the pineapple. Put the puree back in the pot and add sugar, tomato paste, vinegar and spices. Cook on low heat until the ketchup thicken while stirring.

One Response t_on Curry-Ketchup

  1. Reka Herberth June 24th, 2011

    Ich wäre ja sehr erstaunt wenn ihr mal ein Rezept zu 100% unverändert nachkochen würdet. PS. Ich habe jetzt mal als Versuch Mädesüßessig angesetzt. Der Duft ist sehr gut blumig-fruchtig. Vielleicht ja auch mal etwas zum abschmecken von Ketchup

    LG Mama

    Reply

Leave a Reply

Your email address will not be published. Required fields are marked *