CurryWurst Sauce
This sweet and tangy tomato chutney is a versatile condiment that pairs perfectly with a variety of dishes. The combination of curry powder and hot paprika adds a flavorful kick to the rich tomato base. Enjoy this homemade chutney as a topping for burgers, sandwiches, or as a side to your favorite Indian-inspired meals.
— Constant Cookbook
Ingredients
- Add 1 finely chopped large yellow onion.
- 1 tbsp curry powder
- 1 tbsp. hot paprika
- 1 can 400g whole peeled canned tomatoes crushed
- half cup sugar
- quarter cup red wine vinegar
- Salt to taste
Instructions
- Heat 2 tbsp. canola oil in a saucepan over medium heat. Add 1 finely chopped large yellow onion; cook until soft, about 10 minutes.
- Add 1 tbsp. curry powder and 1 tbsp. hot paprika; cook for 1 minute more.
- Using hands, crush 1 can 400g whole peeled canned tomatoes (with juice) into pan.
- Add half cup sugar, 1/4 cup red wine vinegar, and salt to taste; stir well. Increase heat to high; bring to a boil.
- Reduce heat to medium-low and simmer, stirring occasionally, until thickened, about 25 minutes
Yield
Serves 6
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