Curried Apricot-and-Tomato Ketchup

Name: Curried Apricot-and-Tomato Ketchup
Prep time: 45 min
Cook time: 45 min
Total time: 45 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, minced; 118 milliliters coarsely chopped onion; 6 servings Salt; 59 milliliters sugar; 1 tomatopeeled, seeded and chopped; 1 teaspoon vegetable oil; 118 milliliters water

This recipe serves 6. Watching your figure? This gluten free and vegan recipe has 79 calories, 1g of protein, and 1g of fat per serving. This recipe covers 3% of your daily requirements of vitamins and minerals. Only From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up cider vinegar, ginger, sugar, and a few other things to make it today.

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