Pineapple-Tamarind Curry Ketchup
Servings: 2 cups
Ingredients
- 1 cup pineapple chunks
- 1 14.5 oz can crushed tomatoes
- 1/4 cup tamarind paste
- 2 tbsp soy sauce
- 1/4 cup rice vinegar
- 1/2 ounce fresh ginger about a 1 inch piece
- 2 cloves garlic
- 2 tbsp coconut palm sugar
- 1 tbsp curry powder
- 1 pinch salt
Instructions
- Purée all the ingredients well in a food processor then transfer to a medium sized pot. Bring to a boil then simmer for 10 minutes until a deep red and thick. Check for seasonings and add more salt if needed.If you prefer a smoother ketchup, strain before cooking. It will take about twice as long to reduce and will yeild 1 1/2 cups.