Curry Ketchup Recipe

• 1 (3-inch) cinnamon stick
• 1 (1-inch) piece of fresh ginger, thinly sliced
• 5 cardamom pods
• 5 whole cloves
• 2 tablespoons olive oil
• 1 medium onion, chopped medium (about 1 cup)
• 1 teaspoon of minced garlic (about 1 medium clove)
• 1 tablespoon tomato paste
• 2 tablespoons yellow curry powder
• 1/2 teaspoon hot paprika
• 1/2 teaspoon ground mustard
• 1 (28 ounce) can tomato puree
• 1/2 cup packed dark brown sugar
• 1/4 cup cider vinegar
• 1 teaspoon kosher salt

1. Place cinnamon stick, ginger, cardamom, and cloves in an 8-inch square piece of cheesecloth and tie close.
2. Heat oil in a medium saucepan over medium heat until shimmering. Add onion and cook, stirring occasionally, until softened but not browned, 5 to 8 minutes. Add garlic, tomato paste, curry powder, paprika, and ground mustard and stir until fragrant, about 30 seconds. Add tomato puree, brown sugar, vinegar, salt, and cheesecloth packet; stir to combine. Bring to a boil, then reduce heat to low and simmer, stirring occasionally, until thickened to the consistency of ketchup, 45 to 60 minutes.
3. Remove cheesecloth bundle and discard. Transfer ketchup to jar of a blender and puree until completely smooth.
4. Wash and dry saucepan, then place a fine mesh strainer over top. Pour ketchup in strainer and, using a spatula, push through all of the ketchup.
5. Taste ketchup and adjust seasonings if necessary. Pour ketchup into a jar, seal, and store in refrigerator for up to a month.

cinnamon stick, ginger, cardamom pods, cloves, olive oil, onion, garlic, tomato paste, curry powder, hot paprika, ground mustard, tomato puruee, brown sugar, cider vinegar, kosher salt

Taken from www.seriouseats.com/recipes/2013/02/curry-ketchup-recipe.html (may not work)