2-2½ pounds ripe tomatoes ( can mix red, green, tomatillos) cut into quarters. Do not peel.
2 tablespoons apple cider vinegar
¼ cup light brown sugar
1 inch fresh ginger peeled and chopped
2 tablespoons curry powder
2 Black Cardamon pods
3 Star Anise
3-4 cloves
2 dried Thai Chilies
1 teaspoon onion powder
Salt to taste
Instructions
In a heavy bottomed sauce pan, add quartered tomatoes, and all the spices, vinegar.
Turn heat to medium high to get a simmer.
Reduce heat to lowest setting and slowly cook for approx 1 hour . The ingredients should break down and start to liquefy. Be sure to stir often to prevent sticking and burning.
Take a fine wire mesh strainer or a food mill and strain the mixture into a bowl. Be sure to press and extract all the liquid and pulp, while leaving the skins, and spices the strainer.
You should have a thick like sauce. If not thick enough add the strained sauce to a sauce pan and continue to reduce until thickened to the right consistency. Be sure to stir often.
Pour into a clean glass jar and allow to cool.
Refrigerate and use within 2 weeks.
Make approx 2 cups.
Notes
Keeps 2 weeks refrigerated.
You can adjust the spices to make more or less heat and spice according to your tastes.
Recipe by COCO COOKS at https://www.coco-cooks.com/2011/07/homemade-curry-ketchup/