Spicy tomato and' dill ketchup

• porsi: Makes about 950m/

Bahan-bahan

6 large ripe tomatoes, peeled and chopped

1 large yellow onion, diced

3 large garlic cloves, crushed

3 tsp black peppercoms

3 tsp mustard seeds

3 allspice berries

3 whole cloves

2 tsp celery seeds

2 tsp smoked paprika

1/2 tsp ground chilli powder

2 bay leaves

1 small bunch of fresh dill, chopped

90g brown sugar

120ml white vinegar

Juice of 1 lemon

1 tsp salt

Petunjuk

1 In a large stockpot, simmer the tomatoes, onion, garlic, peppercorns, mustard seeds, allspice berries, cloves, celery seeds, paprika, chilli powder and bay leaves for 1-2 hours, stirring occasionally, until the liquid has reduced by about one third.

2 Remove the pot from the heat, remove the bay leaves and allow the mixture to : cool briefly. Blend until smooth using a stick blender; or in small batches in a blender or food processor.

3 Press the puréed tomato mixture through a wire-mesh strainer Or fine sieve, extracting as much juice as you can, and transfer the juice back to the stockpot,

4 Add the dill, brown sugar, vinegar, lemon and salt. Cook the mixture over a medium heat for another 75-90 minutes until it is the consistency of commercial tomato ketchup. Ladle into hot, sterilised jars and store in the refrigerator for up to four weeks