There are 2 types of people on this planet: ketchup and mayo. Which one are you? I am definitely a ketchup girl! I rarely eat junk food, but when I do you can bet my fries are slithered in ketchup and I add some inside my burgers too. Before I got my Thermomix I had never tried making some myself and had been quite happy with Heinz tomato ketchup. But since I got my new baby I have been making my own jams and spreads so why not my own ketchup?
While I was buying groceries to make ketchup I thought of my time in Belgium when I was regularly getting fries as a snack in the “baraques a frites” (literally a fries truck). There you could get a greasy cone of chips (double fried, once in vegetable oil, and once in beef grease), and choose from about 20 different ketchup or mayo based sauces with funny names such as Samourai, Andalouse, Bearnaise or even Ketchup-Curry, which I thought was a nice little twist on the traditional tomato ketchup. So here is my version, adapted from the Thermomix recipe.
400 g canned tomatoes (or fresh)
120 g ripe plums
100 g sugar
50 g white wine vinegar
1 clove garlic, peeled
4-5 tbsp yellow curry powder (or to taste)
salt to taste
1. Wash and stone the plums.
2. Put the garlic in the Thermomix bowl and chop 3 seconds/Speed 7.
3. Add the canned tomatoes and plums and mix 30 seconds/Speed 7.
4. Add all the other ingredients except the curry. Cook 30 minutes/100° C/Speed 1.
5. At the end of cooking take out the cloves if you can find them. Blend 1 minute/Speed 8.
6. Add the curry either to the whole mix, or you can also chose to keep your ketchup curry free, and to add the curry to taste (count 1 teaspoon curry powder for 4 tablespoons ketchup) Pour into sterilised bottles, cover with sterilised lids, label and store in the fridge.