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!