Curried Apricot-and-Tomato Ketchup

Name: Curried Apricot-and-Tomato Ketchup
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters cider vinegar; 1 teaspoon Madras curry powder; 118 milliliters coarsely chopped dried apricots; 1 teaspoon finely grated fresh ginger; 1 garlic clove, minced; 118 milliliters coarsely chopped onion; 6 servings Salt; 59 milliliters sugar; 1 large tomato—peeled, seeded and chopped; 1 teaspoon vegetable oil; 118 milliliters water

This recipe serves 6. If 40 cents per serving falls in your budget, Curried Apricot-and-Tomato Ketchup might be a tremendous gluten free and vegan recipe to try. One portion of this dish contains about 1g of protein, 1g of fat, and a total of 79 calories. If you have onion, sugar, water, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 30 minutes.

Instructions

In a medium saucepan, heat the vegetable oil.

Ingredients you will need

Vegetable Oil

Equipment you will use

Sauce Pan

Add the onion, ginger and garlic and cook over low heat, stirring occasionally, until softened, about 10 minutes. Stir in the apricots, tomato, cider vinegar, water, sugar and curry powder. Simmer over moderately low heat until the apricots are soft, about 15 minutes. Scrape the contents of the saucepan into a blender and puree until smooth. Season the ketchup with salt and transfer to a bowl. Refrigerate until cool, about 20 minutes.

Ingredients you will need

Apple Cider Vinegar