Prep Time
10 min
Cook Time
1h 30 min
Yields
1 serving
Open traditional ketchup up to amazing South Asian flavours with this easy recipe.
Makes 1 cup (250 mL) jar.
Courtesy of Tamara Green of The Living Kitchen.
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ingredients
2
Tbsp grapeseed oil
1
small onion, chopped
2
cloves garlic, minced
1
tsp ginger, minced
2
Tbsp molasses
3
Tbsp maple syrup
¼
cup apple cider vinegar
1
Tbsp tomato paste
1 28-oz
can tomato purée
1
tsp sea salt
½
tsp garam masala
¼
tsp ground cumin
1
pinch cayenne
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directions
Step 1
Place a saucepan on medium heat. Add oil, chopped onions and after sautéing for 1 minute add the garlic and ginger. Add the garam masala, cumin and cayenne to toast up the spices with the onion, ginger and garlic.
Step 2
Once the garlic, ginger and onion have become fragrant but not browned, add the remaining ingredients and bring to a simmer.
Step 3
Simmer on low heat for about 1 hour. Stir every once in a while.
Step 4
Once the ketchup has reduced, purée it with an immersion blender or in a blender. Store in an airtight jar in the fridge. The ketchup will last for 3 weeks.