1 small yellow onion, chopped
3 garlic cloves
1 tbsp olive oil
1/2 tsp coriander
1/2 tsp mustard seeds
1/2 tsp chipotle chilli powder
2 cans of whole plum tomatoes
4 tbsp tomato purée
100 ml water
2 tbsp Dansukker Dark Muscovado Sugar
2 tbsp Dansukker Dark Syrup
100 ml red wine vinegar
Salt and pepper

Heat the oil in a large frying pan on medium heat. Add the garlic and onion and allow to soften for about 3 minutes. Add the spices, stir and leave to simmer on a low heat for about 10 minutes.

Add the tomatoes, tomato purée and water and bring to the boil. Cook down over a low heat for 15-20 minutes, until about half the mixture is left. Add the sugar, syrup and vinegar and simmer for another 10 minutes.

Leave the mixture to cool before blending to a smooth consistency in a food processor or hand blender. Pour the ketchup back into the pan and bring to the boil over a low heat. Season with salt and pepper. Pour into warm, sterilised bottles or jars. Ketchup will keep for about 2 weeks when refrigerated.