Continuing on from that initial request for a ketchup recipe, here is another one. This time I decided to do a spiced (but not spicy) carrot ketchup, in part because I had a bunch of carrots on the brink of going off. It turned out really tasty, but slightly less classically ketchuppy than the Tomato Ketchups or the Beet Ketchup.
Ingredients:
6 c carrots, chopped
3/4c tbsp apple cider vinegar
5 tbsp brown sugar
1/2 tsp ras el hanout
1 tsp tandoori powder
1 pink onion, chopped
4 cloves garlic, minced
4 cm ginger, minced
1 tsp nigella seeds
Salt and pepper
1) Place all ingredients except nigella seeds in a saucepan and simmer until carrots are tender. Blitz until smooth. Taste test, add nigella seeds and reduce until the ketchup reaches desired consistency.
2) Meanwhile, sterilise glass jars by boiling them for 15 minutes. Fill while the ketchup is still hot, seal and leave to cool.
We've been having this on all sorts of things recently and it's proved very versatile. Little Bit stays true to his trend of eating condiments as though they were their own foods, but in this case, I'm fine with that.