For the curry ketchup, first peel and finely chop the onion and garlic. Wash and coarsely dice the tomatoes.
Sauté the onion and garlic in a little oil until translucent. Add tomato paste, tomatoes, curry powder and sugar. After a few minutes, stir in the vinegar. Season to taste with salt and pepper. Put the lid on and simmer for about 40 minutes.
Puree with a hand blender and then strain through a sieve. Return to the pot and bring to a boil again. Simmer until the curry ketchup has thickened a bit. Pour into clean bottles.
Here you can find the video for the recipe.
Preparation Tip:
If you like the curry ketchup to have a thicker consistency, you can also thicken it with cornstarch.