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Spicy Tomato Ketchup

Spicy Tomato Ketchup is a modern British recipe for a classic ketchup based on tomatoes, but with North African style spices and hot habanero chilli incorporated in the recipe. The full recipe is presented here and I hope you enjoy this classic British version of: Spicy Tomato Ketchup.

prep time

20 minutes

cook time

100 minutes

Total Time:

120 minutes

Makes:

2 small bottlles

Rating:

Tags : Chilli RecipesSauce RecipesSpice RecipesBritish Recipes

I’ve never really been a big fan of tomato ketchup… I rather preferring chilli-based hot sauces. Personally, I find tomato ketchup overly sweet. This year, knowing that I cook (and probably hoping for some free dishes) a friend dropped over a big box of heirloom variety tomatoes; the last of their own summer glut. I made carpaccio, stewed and canned loads for later use. But even after all that I still had tons left over. Some I chopped and froze so I could add to winter stews. In desperation, I decided to prepare a North African inspired ketchup with an acidic Indian twist. Call it a spiced tomato ketchup influenced by pepper sauces and brown sauce.

Ingredients:

4 large onions, finely chopped
6 garlic cloves, sliced
3 tbsp vegetable oil
1 tsp ground coriander seeds
½ tsp ground cinnamon
3 tsp ras el hanout
1 tsp chilli flakes
1 chilli, finely minced (I used red habanero, but you could use a mild cayenne or a quarter of a red bell pepper)
200ml red wine vinegar
200g brown sugar
1 tsp sea salt flakes
2 tbsp tamarind pulp
2 kg tomatoes, coarsely chopped

Method:

Heat the oil in a large pan, add the onion and sweat down gently until soft and translucent but not coloured (about 8 minutes). Stir in the spices, garlic and chilli and cook for about 2 minutes, or until aromatic.

At this point stir in the vinegar, sugar, tamarind pulp, salt and tomatoes. Bring the mixture to a boil, reduce to a simmer, cover and cook for 60 minutes, stirring occasionally during this time.

Take off the heat, allow to cool slowly then process in a blender or with a stick blender until smooth. Pass through a sieve back into the saucepan then return to a simmer and cook for 30 minutes. Use a funnel and a ladle to decant the ketchup into sterilized bottles and jars that have been dried and warmed in a low oven. Secure the lids tightly and allow to cool completely. I ended up with enough to fill three sauce bottles and three jam jars.