KETCHUP-CURRY FRAISES - CURRIED STRAWBERRY KETCHUP - TM & TRADITIONAL METHOD

    

I first made this ketchup a few months ago to accompany some vegetarian cheese sausage rolls. It was delicious, and it is also fantastic to use with both vegetarian and meat burgers as well as in ham & salad sandwiches. It has a thick consistency, between ketchup and chutney. This time I had to change the recipe a bit because of not being able to get some ingredients (see variation below) but it turned out deliciously good too! You need to keep it refrigerated. I will freeze some too. Would go great with a BBQ or pork ribs.

Difficulty: easy
Preparation time: 20min
Total time: 1h
Serving size: 2 bottles

Ingredients

10g fresh ginger, thinly sliced
1 red capsicum, seeded
2 red onions, halved
700g tomatoes, cut in half
300g strawberries, cut in half
250g cane sugar
100g of tomato paste
70g raspberry vinegar
1 tsp of salt
1 heaped tsp sweet paprika
½ tsp hot paprika

3 tbsp. curry powder, mild (45g)

Preparation

Place ginger and chili in mixing bowl and chop 2 sec / speed 8 . Scrape the sides of the bowl with the spatula.
Add onions, tomatoes and strawberries and chop 4 sec / speed 6 . Scrape the sides of the bowl with the spatula.
Add the sugar, tomato puree, raspberry vinegar, curry powder, salt, sweet and hot paprika. Place the simmering basket in place of the measuring cup on the mixing bowl lid to avoid splashing and cook 35 min / Varoma / speed 2 . Then purée 30 sec / speed 5 -8, increasing speed gradually . 

Pour the sauce into 2 hot, rinsed bottles (approx. 0.7 L) and let cool. Store the curry-strawberry ketchup in the refrigerator and serve with roasted or grilled white meat.

  

VARIATION

This time I could only get a punnet of strawberries and the tomatoes were overly expensive. Instead I topped the strawberry weight with frozen raspberries and used 2 x 400g tins of crushed tomatoes. I also used 50g of coconut sugar and 200g of brown sugar and the vinegar was half raspberry and half black cherry. The result was really amazing.

Nutrition per 1 bottle

Calories: 3176 kJ / 758 kcal
Protein: 9 g
Carbohydrates: 161 g
Fat: 4 g
Fiber: 12.8 g

RECIPE WITHOUT THERMOMIX

I have never tried this recipe without Thermomix, but I think it is easy to make without it. Here is my adaptation:

Preparation

Place the ginger and capsicum in the bowl of a food processor and pulse for 2 seconds. Add the onions, tomatoes and strawberries and pulse 4 seconds until finely chopped.

Transfer to a large saucepan and add the sugar, tomato puree, raspberry vinegar, curry powder, salt and sweet and hot paprika. Cook over medium heat, stirring occasionally so it doesn't stick to the bottom, for 35 minutes or until it has the consistency of a slightly runny jam. 

Then transfer to a blender and blend for 30 seconds to a puree.