Recipe: Ketchup Curry Chicken Saute, Spicy Yellow Pepper Ketchup, Indian Ketchup, Tomato Ketchup

I couldn't come up with an explicit recipe, but here are some ideas for an adaptation: I hope it works, it sounds good!!

KETCHUP CURRY CHICKEN SAUTE

1/3 c. ketchup
1/4 c. apple juice
1 1/2 tsp. curry powder
1/2 tsp. salt
1/8 tsp. pepper
1/8 tsp. thyme leaves
1 med. green pepper, cut into thin strips
1 med. onion, cut in eighths
1/2 tsp. chopped garlic
2 tbsp. vegetable oil, divided
1 lb. skinless boneless chicken breasts, cut into 1/2 strips
1/3 c. raisins, plumped

Combine first six ingredients; set aside. In large skillet, saute green pepper, onion, and garlic in 1 tablespoon vegetable oil until tender-crisp; remove. Heat remaining oil in skillet; quickly saute chicken 2 to 3 minutes or until chicken changes color. Stir in ketchup mixture and raisins; cook, stirring constantly, 2 or 3 minutes or until chicken is cooked and sauce is hot and bubbly. Return sauteed vegetables to skillet; stir to coat thoroughly. Makes 4 servings (about 4 cups). Serve with rice. To add curry powder>>>>
SPICY YELLOW PEPPER KETCHUP

1 red onion, quartered
8 lg. yellow bell peppers
4 sm. red chilies
3/4 c. red wine vinegar
3/4 c. sugar
2 tbsp. chopped garlic
Salt

Prepare barbecue grill (medium-high heat). Grill onion until lightly charred, about 15 minutes per side. Grill peppers and chilies until charred, turning occasionally, about 20 minutes for peppers and 13 minutes for chilies. Wrap peppers and chilies in paper bag and let stand 10 minutes to steam. Peel and seed peppers and chilies; chop finely. Coarsely chop onion. Combine vegetables in heavy large saucepan with all remaining ingredients. Cook over low heat, stirring until sugar dissolves. Increase heat and bring to boil. Reduce heat and simmer gently until mixture thickens and mounds in spoon, stirring frequently, about 45 minutes. Puree ketchup through fine blade of food mill. Serve at room temperature.

INDIAN KETCHUP

12 lg. tomatoes
1 sm. red pepper
4 apples
4 onions
2 tbsp. salt
1 tsp. cloves
1 tsp. cinnamon
1 tsp. ginger
3 c. vinegar
3 c. sugar

Chop fine tomatoes, pepper, and onions; boil until thickens. Chop apples separately; add 1/2 hour before done. Add spices when sauce is nearly done.

TOMATO Ketchup

8 lbs. coarsely chopped tomatoes
1 cup minced yellow onion
1 t celery seeds
1 t mustard seeds
1 t. WHOLE allspice
1 stick Cinnamon (or 1/4 t powder4ed)
1/2 t Peppercorns
2 bay leaves
1 T. salt
1 cup White Vinegar
1 cup SUGAR

Mix tomatoes and onions in large stainless steel or enamel kettle. Simmer 20-30 minutes, stirring now and then, til soft and mushy. Blend small amounts at a time in a blender til pureed.Put back in kettle and cook over med or low, stirring often, til volume reduces by HALF. (Kettle should be LARGE to keep ketchup from spattering up the kitchen!!)

Meanwhile sterilize jars by boiling in a huge kettle of water, or putting in oven on baking sheet at 250. Tie all spices in cheesecloth and add to kettle with salt. Set lid on ALMOST all the way, and simmer 1/2 hour (leave lid open a "crack"). Remove spice bag, add vinegar and sugar, and cook, uncovered at a slow boil, stirring FREQUENTLY (to prevent scorching!!). Ladle into sterile jars. Sterilize lids and rings. Fill ketchup to within 1/8" of jar top. Wipe with cloth dipped in boiling water to clean rim. Seal with sterilie lids and rings. Cool, check seals. (what no water bath? Recipe does not mention....... )-- Store in cool dark place. Let stand 2 weeks before using. To keep bright RED, wrap jars in foil. before storing.
EASY VARIATION: Substitute 2 each 1 pound 12 ounce cans of tomato puree instead of fresh. add same spices, but only 1-1/2 t salt.
HOT CHILLI SAUCE VARIATION: Peel and core tomatoes before chopping; simmer as directed with 2 cups each minced onion, minced and seeded sweet red peppers and 2 minced, cored HOT red peppers. Puree mixture, but do not strain. Add same spices but add 1 t. pickling spice before cooking. Increase vinegar to 1-1/2 cups.

TOMATO KETCHUP

Onion slices from 2 large onions, 2/3" thick
1 t coriander seeds
1 t cumin seeds
1 t mustard seeds
1 cup red wine vinegar
1/3 cup, plus 1 T (1/4 pound) packed brown sugar
1 head garlic, cloves peeled
1/4 cup capers with their brine
1/4 cup hot sauce
3/4 t paprika
3/4 t ground cinnamon
3/4 t ground allspice
3/4 t ground ginger
3/4 t ground oregano
3/4 t freshly ground black pepper
4 t ground cardamom
Salt to taste
Three 28-ounce cans whole tomatoes
Two 12-ounce cans tomato paste

Put onion slices on grill. Grill until the slices are blackened on both sides 15 minutes per side. In small black skillet toast the coriander seeds, cumin seeds, and mustard seeds. Toast these spices 5 minutes, and then grind them in a mortar and pestle or a spice grinder. Combine the blackened onions, the toasted spices, red wine vinegar, brown sugar, garlic, capers, and hot sauce. Add the paprika, cinnamon, allspice, ginger, oregano, black pepper, cardamom, and salt to taste. Then add the whole tomatoes and tomato paste. Simmer this mixture 3 hours, stirring every 15 minutes to break up the tomatoes and to prevent sticking. Puree some of the mixture in blender. If the pureed ketchup seems too thin, continue cooking it until it's reduced to a consistency you like. Yield: 2 quarts