Peach ketchup, really? Smear it on everything, dip the bread into it, Just fantastic!

Peel the shallot and the garlic clove(s), then chop both finely, as well as the chili pepper (discard the seeds and membranes if you prefer it less spicy). Halve the peaches, remove their pits, peel with a knife and chop coarsely.

Heat the oil in a medium pot and sautée shallot, garlic and chile pepper until soft, they are not supposed to brown. Add bay leaves, curry powder, cinnamon, brown sugar and the tomato paste and roast shortly until you can smell the spices and the tomato paste starts to get darker, but don’t let it burn. Deglaze with the vinegar and immediately add the chopped peaches, then cook over low to medium heat for 10 to 15 minutes, stirring regularly.

Remove the bay leaves (!) and puree with a handheld blender until the ketchup becomes really smooth, then give it a taste test and salt/season to your liking.


TIPS:
Ketchup is a condiment that is used to enhance flavor, so don’t be shy when seasoning (and once chilled it will taste even milder). Serve with grilled meats, roasted vegetables or use as a sandwich spread. Keeps in the fridge for several weeks.