Preparation

• Heat the broiler and line a baking sheet with foil. Put the peppers on the sheet and broil them, turning occasionally, until the skin is blackened and the peppers are tender, about 10 minutes. Let them cool and then peel them. Cut them in half, remove the stems, ribs, and seeds, cut the flesh into a 1/4-inch dice, and set aside.
• 在一个小碗里,浸泡的罗望子热水分r until soft, about 15 minutes. Put the tamarind pulp in a fine sieve, leaving the soaking liquid in the bowl. Pressing hard, force as much of the pulp as possible through the sieve and into the bowl of soaking liquid. Whisk to combine and set aside.
• In medium saucepan, combine the brown sugar, vinegar, tamarind liquid, and salt and bring to a boil. Reduce the heat and add the red peppers, cloves, cinnamon, peppercorns, chile, and onion. Cook over low heat, stirring occasionally for about 45 minutes, until the vegetables are tender and the liquid has thickened to the consistency of chutney. Remove the fresh or dried chile, if you used it. Allow the ketchup to cool and then store it in a tightly covered glass jar, refrigerated.

Make Ahead Tips

The ketchup will keep well in the refrigerator for about a month.