Directions:
- In a medium saucepan, heat the vegetable oil. Add the onion, ginger and garlic and cook over low heat, stirring occasionally, until softened, about 10 minutes. Stir in the apricots, tomato, cider vinegar, water, sugar and curry powder. Simmer over moderately low heat until the apricots are soft, about 15 minutes. Scrape the contents of the saucepan into a blender and puree until smooth. Season the ketchup with salt and transfer to a bowl. Refrigerate until cool, about 20 minutes. Serve at room temperature or chilled.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 408.33 Kcal (1710 kJ) | ||
| Calories from fat | 47.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.23g | 8% | |
|---|---|---|---|
| Sodium | 338.52mg | 14% | |
| Potassium | 1411.61mg | 30% | |
| Total Carbs | 87.98g | 29% | |
| Sugars | 72.58g | 290% | |
| Dietary Fiber | 8.07g | 32% | |
| Protein | 4.79g | 10% | |
| Vitamin C | 32.8mg | 55% | |
| Iron | 2mg | 11% | |
| Calcium | 98.6mg | 10% | |
| Amount Per 100 g | |||
| Calories | 66.45 Kcal (278 kJ) | ||
| Calories from fat | 7.66 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.85g | 8% | |
|---|---|---|---|
| Sodium | 55.09mg | 14% | |
| Potassium | 229.7mg | 30% | |
| Total Carbs | 14.32g | 29% | |
| Sugars | 11.81g | 290% | |
| Dietary Fiber | 1.31g | 32% | |
| Protein | 0.78g | 10% | |
| Vitamin C | 5.3mg | 55% | |
| Iron | 0.3mg | 11% | |
| Calcium | 16mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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