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Ingredients  

Garam Masala

  • 2 tbsp coriander seeds
  • 2 tsp green cardamom
  • 1/2 tbsp cumin seeds
  • 1 3 inch cinnamon stick
  • 1/2 tbsp cloves
  • 1/2 tbsp black pepper corns (or Indian long peppercorns)
  • 1 tsp fenugreek seeds

Chilli curry ketchup

  • 1 tin good quality chopped tomatoes
  • 2 tbsp garam masala
  • 2 tbsp soft light brown sugar
  • 2 tbsp cider vinegar
  • 2 tsp chilli flakes or 1 tsp of Kashmiri chilli powder
  • 1/2 tbsp ground turmeric
  • 1 tsp ground ginger
  • 1 clove of garlic, finely grated

Instructions

For the Garam Masala

  • Toast all these in a dry frying pan then blitz to a coarse powder in a jug blender. Stick it in a jar or tub and use it on all sorts of things!

Garam masala chilli curry ketchup

  • Place everything in a saucepan and bring to a simmer.
  • Blitz to a smooth consistency in a jug blender or using a blender. Correct the seasoning as required and then allow to cool.
  • Store in a tub or jar in the fridge for up to 4 weeks – it’ll probably all be used up before then!