Curry Ketchup
Ingredients
2 tbs canola oil | ||
1 small onion, chopped | ||
1 clove garlic, minced | ||
1 tbs tomato paste | ||
2 tsp kosher salt | ||
1 tbs masala/curry powder | ||
1 tsp Coleman mustard powder | ||
1 tsp smoked paprika | ||
1 tsp ground cloves | ||
1/2 tsp fresh ground allspice | ||
1 tsp red pepper flakes | ||
1 (28oz) can crushed tomatoes with juice | ||
1/2 cup brown sugar | ||
1/4 cup apple cider vinegar |
Directions:
- In a large sauce pan add the oil and using medium heat saute the onions until the start to caramelize.
- Add the garlic and cook for another minute.
- Add the tomato paste, salt and all of the spices to the pan.
- Saute for another 1-2 minutes.
- Stir constantly to combine.
- Add the brown sugar, vinegar and crushed tomatoes and stir to combine.
- Lower heat and simmer for about 1 hour, stirring from time to time.
- Remove from heat and allow mixture to cool slightly, then add to a food processor or a blender and process until smooth.
- Taste and adjust seasoning if necessary. Store refrigerated in a covered glass container.
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