For the fabulous condiment you will need:
4 1/2 lbs tomatoes, washed and roughly chopped
6-8 jalapeno peppers (depending on size and desired heat)
6 tablespoons fresh lemon juice
3-inch piece fresh ginger
1 tablespoon Garam Masala
1/4-1/2 teaspoon cayenne pepper (omit of you aren’t a spicy kind of person)
1 1/2 teaspoons kosher salt
3/4 cup cane sugar
Roughly chop tomatoes, chop jalapenos and remove seeds and veins, peel ginger.
In a large, heavy pot add 4 1/2 lbs. chopped tomatoes.
6-8 Jalapeno peppers
Grate for finely chop a 3-inch piece of ginger.
Add 6 tablespoons fresh lemon juice.
Add spices: 1 tablespoons Garam Masala, 1/2 teaspoon cayenne pepper (of course I added a heaping 1/2 teaspoon because I’m a spicy kind of a person), 1 1/2 teaspoon kosher salt.
Go ahead and dump in that 3/4 cup cane sugar. Raw turbinado sugar, or coconut sugar may be used as well.
Stir together and simmer over medium-low heat for about 1 hour.
When the mixture has reduced to by about 1/3 or 1/2 of you want a thicker ketchup. Stir constantly. Make sure you scrape the bottom of the pan. If your scorch or burn the bottom, you may have to toss the batch. It can happen quickly so don’t walk away. Pretend your making caramel.
Remove from the heat and blend mixture using a hand emulsion blender. You may, also, use a blender or food processor. Please be careful blending hot mixtures.
Transfer the blended mixture into a food strainer in batches. This will remove the tomato seeds, peels and any strings from the ginger.
This may be ladled into clean, sterile jars and processed in a water bath for 35 minutes. The batch makes approximately 4 cups of ketchup.
Homemade Indian Spiced Ketchup
This isn't just ketchup. It's a new family condiment that goes on everything.
- 4 1/2 lbs tomatoes washed and roughly chopped
- 6-8 jalapeno peppers depending on size and desired heat
- 6 tablespoons fresh lemon juice
- 3- inch piece fresh ginger grated
- 1 tablespoon Garam Masala
- 1/4-1/2 teaspoon cayenne pepper omit of you aren't a spicy kind of person
- 1 1/2 teaspoons kosher salt
- 3/4 cup cane sugar
In a large heavy pot, add roughly chopped tomatoes, jalapeno peppers that have the seeds and veins removed and roughly chopped. Add grated or chopped ginger, lemon juice, spices, salt and sugar. Mix together.
Cook over medium heat stirring often. Watch carefully toward the end of cooking time and start stirring constantly to prevent ketchup from burning.
Cook until reduced to about 1/3 it's original amount. If you want a thicker ketchup reduce to 1/2.
Makes approx. 4 cups.
Ketchup may be ladled into clean, sterile jars and processed in a water bath for 35 minutes.