Ingredients for 4 people:
For the ketchup:
1 onion
1 tablespoon oil
1 small red chilli pepper
1 tbsp tomato paste
1 tin (400 g) peeled tomatoes
125 g red currant jelly
2-3 tbsp fruit vinegar (alternative: red wine or raspberry vinegar)
Salt, cayenne pepper
50 g jam sugar (2:1)
Also:
2 sweet potatoes (approx. 500 g)
Frying fat
Preparation:
1. Peel and chop the onion. Heat the oil and fry the onion until translucent. Clean, rinse and finely chop the chilli. Add to the onions and stir in the tomato paste. Add the peeled tomatoes and mash with a wooden spoon. Simmer the tomatoes uncovered for about 10 minutes. Stir in the redcurrant jelly, bring to the boil and add the vinegar. Season with salt and cayenne pepper to aste. Strain through a sieve. Stir in the preserving sugar and cook for approx. 3 minutes. Leave to cool.
2. Peel the sweet potatoes and cut into very thin slices. Heat the frying fat to 175 degrees Celsius and deep-fry the potato slices in portions. Drain on kitchen paper. Serve the sweet crisps with the redcurrant chilli ketchup.
Tip: Celery, chicory and cooked prawns are also suitable for dipping.
Preparation time approx. 30 minutes + chilling time
Nutritional values per serving approx.:
Calories: 411
Joule: 1726
Protein: 3.4 g
Fat: 17,8 g
Carbohydrates: 60 g
(FoodCentrale by ddp images)
