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Categories:
Black peppercorns roughly berries bay leaves cloves tomatoes celery garlic onions red chili pepper brown sugar curry powder tomato paste white wine vinegar
Viewed: 31 - Published at: 3 years agoIngredients
- 1 teaspoon black peppercorns roughly crushed
- 4 allspice berries
- 4 bay leaves
- 4 whole cloves
- 4 pounds tomatoes ripe, skinned and chopped
- 10 ounces apricots halved and stones removed
- 5 ounces celery chopped
- 2 garlic cloves peeled and chopped
- 2 onions peeled and finely chopped
- 1 red chili pepper deseeded and chopped
- 6 ounces soft brown sugar light
- 1/2 teaspoon mild curry powder
- 2 tablespoons tomato paste
- 2/3 cup white wine vinegar
Method
- Put the crushed peppercorns, allspice, bay leaves and cloves in a small piece of cheese cloth and tie into a bag with fine string. Place all the remaining ingredients and the spice bag in a large wide pot.
- Slowly bring to a boil, stirring until the sugar has dissolved. Cover and cook over a medium heat for 30 mins, stirring occasionally. Cool for 10 mins, remove and discard the spice bag and puree the sauce in the pan with a stick blender. Return the pan to the heat and let bubble gently, uncovered, for a further 45 mins until thickened. Season to taste with salt and freshly ground black pepper and an extra splash of vinegar, if needed.
- Pour the hot ketchup into cleaned sterilized bottles and seal tightly. Store in a cool dry place. Once the bottles are opened store the ketchup in the fridge and use with 1 week.
