Curry Ketchup Ingredients: 2 tablespoons olive oil 1 medium onion, chopped 1 clove garlic, minced 1

Curry Ketchup Ingredients: 2 tablespoons olive oil 1 medium onion, chopped 1 clove garlic, minced 1 tablespoon tomato paste 1 teaspoon salt 1 tablespoon curry powder 1 teaspoon mustard powder ½ teaspoon smokey paprika big pinch ground cloves ¼ teaspoon ground allspice ½ teaspoon crushed red pepper flakes 1 tin chopped tomatoes with juice ½ cup brown sugar ¼ cup apple cider vinegar Method: Place oil in a medium saucepan, over medium heat. Saute onions until they are transparent, tender, and begin to brown, about 6 to 8 minutes. Add the garlic and cook for about 1 minute more. Add the tomato paste, salt, and all of the spices to the pan. Stir until the tomato paste is evenly distributed, and the spices are fragrant, about 1 minute. Add brown sugar, vinegar, and crushed tomatoes. Stir to combine. Let mixture simmer over low heat for about 45 minutes. Mixture will thicken to a ketchup consistency. Stir occasionally. Remove pan from heat, and use a blender to blend to the chunky ketchup smooth. After using the blender, strain ketchup through a fine mesh strainer into a clean bowl. This will remove any unwanted seeds. Taste and adjust seasoning as necessary. Store ketchup in glass jars in the fridge. Ketchup will last for up to 1 month in the fridge! -- source link

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