Big Kahuna Kev's Spicy Ketchup !

Might need some help with the label design and perhaps the sticking on ! ha ha !

In a heavy bottom pan put a large splash of Olive Oil and fry 3 finely sliced large banana Shallots, 3 crushed garlic cloves and 2 sliced red  chills until soft. Next to the pan add 1 each of a TBSP of Mustard seeds, cumin seeds, coriander seeds, paprika powder and mustard powder. Cook all the ingredients for a bout a minute. Now add 1 TBSP of tomato puree and stir constantly for a further minute. Now add 250 mls of cider vinegar, 2 large tins of chopped tomatoes, 3 TBSP of brown sugar and 200 mls of water. Stir the mixture well and then place a lid on your pan and gently simmer for an hour. After a hour remove the lid from your pan to allow the sauce to reduce.When it takes on a velvety thick consistency its nearly ready apart from the seasoning process.Taste the sauce and it probably will need about a TBSP of salt to enhance the flavours.

Now pour the contents of the pan into your food blender and blitz until smooth. Now place in a preserving jar and allow to cool. For best results leave for a couple of days....me I think I started enjoying it after about an hour with some cheese...then their was Cajun chicken thighs.....and the the bowl of chips and then the...cold pork belly pieces.........Enjoy.