500gr diced/sliced brown onions
75gr grated ginger
6 peeled garlic cloves
3-4 de-seeded red chillies (optional)
Cut stalk of tomatoes, and blitz in the food processor for a couple of seconds, transfer to large stockpot.
Chop up onions, transfer to stockpot
Prepare your spice bag by using a piece of muslin or cheesecloth 10x10cm and tying with kitchen twine
Tie your celery together with string (I actually folded the stems in half and then tied it all together)
Add paprika, ginger, garlic, cider vinegar and chillies
Bring to a boil and then down to a simmer for about 25 minutes, the onions should be translucent.
Remove spice bag and celery and in batches, place in foodprocessor and puree until smooth, set aside whilst continue to next batch
When all done, clean your stockpot and then through a sieve.
Make sure you extract as much liquid as possible, when done, discard pulp.
Leave to simmer for about 1 hour, 15 minutes, until it reduces by half or resembles the thickness of ketchup/tomato sauce.
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