- Cooking at the table
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01. July 2016
Wash the strawberries, remove the stalk and chop into quarters.
Peel the shallots, garlic and ginger and chop coarsely. Halve the chilli and remove the white pith and seeds.
Pour the oil into a high-sided pan and heat. Add the shallot, garlic, ginger and chilli to the hot oil and sweat for 3 minutes, stirring constantly, until clear.
Now add all the ground spices (paprika, cinnamon, curry, nutmeg, cloves) and fry briefly over medium heat, stirring constantly. Make sure the spices do not get too brown or they may taste bitter.
As soon as the spices have browned a little, pour in the cider vinegar and add the brown sugar. Now cook over medium heat, still stirring continually, until the sugar has dissolved.
Next add the tinned tomatoes, the quartered strawberries, the tomato purée, the fleur de sel and the ground pepper and simmer over medium heat for approx. 30 minutes.
Finally, purée the sauce with a blender, season to taste with salt, pepper or sugar, and pour into sterilised bottles.
Strawberry ketchup is the perfect accompaniment to grilled meats, hot dogs or rosemary roasted potatoes. It’s also a lovely gift to bring to a barbecue!