Thursday, 17 August 2017

Homemade Mango Tomato Ketchup

I had to harvest two days in a row bowls of tomatoes in all colours and sizes and I was not able to eat all of them at once.
A fresh mango was sitting in the fruit bowl and it was ripe.
It is a not to thick version of a ketchup and I did not use so much sugar.

450 g mixed tomatoes
1 ripe mango
1 shallot
1/2 lemon juice
1 clove of garlic
2 cm fresh ginger
1/4 fresh hot yellow chili
1 1/2 tsp koriander powder
1/2 tsp mild curry
70 g brown sugar
70 ml white balsamic vinegar
pinch of salt and pepper

Put the solid ingredients into a blender and mix fine.
Pour into a pot and add the rest of the ingredients and bring to a boil.
Let it simmer for 20 minutes.
Pour through a fine sieve into clean jars.

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