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Nannyp
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KETCHUPI was given this the other day. Will be making it soon, sounds lovely. I hope Lyz doesn't mind me sharing it
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Ketchup
1 lb tomatoes
0.5 lb apples (I use cookers but I don’t expect it matters much)
4oz onion or shallot
1 teaspoon salt
6 cloves
2 pieces root ginger
12 peppercorns
2 chillies (no colour specified, but I chose red)
4 oz sugar (if anything I put in a bit less especially if I am making a triple batch)
0.25 pt vinegar
I roughly chop all the tomatoes and apples with skins core etc and the onions after peeling. Simmer all in a covered pan, the juice from the tomatoes will make it wet. I also add all the spices, chillies chopped up and ginger grated and a guess at the number of the rest, life’s too short to count a peppercorn! The recipe says when it is all soft add the spices, vinegar and sugar and simmer for another half hour. So whatever you think really.
When it is all nice and mushy push it through a sieve - you will find that with a bit of patience and a strong sieve there will be about a tablespoon or more of dry stuff left. For the last lot that I made I had the brainwave of using the soup whizzer in the pan and it seems to have worked very well. The spices didn’t get crushed and the result was quite spicy. It certainly went through the sieve easier.
Put it back into a clean pan, don’t want bits in it, and simmer for a little while, probably about a quarter of an hour, without a lid, to thicken it up. Have bottles in the oven and pour it into them whilst they are hot and screw the lids on. The recipe also then puts the bottles in a water bath for half an hour but I didn’t do that and the bottle left from last year kept fine. Once it is opened it needs to go in the fridge. |
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Manta Ray a l'Anglaise
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Yes I'll be giving that one a go too. Thanks
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Nannyp
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The above recipe made 3 small jars.
I put in the equivalent chilli powder for 1 chilli I think, it's still "piquant".
We had it today with the cold remains of yesterdays left overs omlette....it was delicious, and again this evening with the Spicy Bean Burgers.
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Manta Ray a l'Anglaise
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I'm making this at the moment, it's sieved and now reducing a little more, I can't be bothered to stand in my shed in the cold to find any jars so I will finish it tomorrow. I put in 1 chilli, and that's fine, I think I wont put so many cloves in next time I did wonder when I was putting them in. I also made it out of tinned tomatoes - 2. It's tasting good 
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Nannyp
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We've had visitors, so haven't been doing any experimenting.
Gave them one large jar of Sweet Chilli Sauce, and my final jar of Ketchup, so will need to make some more. Tinned tomatoes sounds like a good plan.
How's yours turned out now?
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Manta Ray a l'Anglaise
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Yes it's nice, I used 2 x 14oz tins of tomatoes (have I already said that?  ). Next time I'm going to put in 4 cloves instead of 6, 1 chilli was enough IMO, and I think I failed to put in any ginger . I didn't have any root ginger so I was going to put in crystalized instead as I have a quantity of that . . . . . . however I love it and I suspect I ate all the handful I got out  . I didn't see any remains in the mouli anyway. I suspect it would probably keep well in the fridge without the need for jar-ing, however I've jar'd mine.
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Nannyp
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I'll make some more over the next couple of days, and will use fresh ginger, as i didn't have any.
It's no use blaming the mouli for eating your crystalised ginger, we are not fooled 
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Manta Ray a l'Anglaise
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| Nannyp wrote: |
It's no use blaming the mouli for eating your crystalised ginger, we are not fooled |
Well it was worth a try 
I failed to bottle it the day I was going to (yesterday) so I did it today, as I had reduced it well and then reheated it I think it could've done with a touch of thinning down, anyway, I did it and then son (Sam) came in so I told him where it was and discovered he had been dolloping it on his breakfast since I first made it. . . . . . . that's a bit of a bonus as I thought he might kick up over it and not like it due to the chilli content 
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Nannyp
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I think I'll stick to honey on my porridge
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Manta Ray a l'Anglaise
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Well this ketchup is going down a storm, I will have to make some more soon - even I like it and I never have tomato ketchup on my food
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Nannyp
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I made 7 small jars the other day, it's hotter, and I upped the cloves, as it was 3 times the quantities....not sure that was a good plan and will remember to stick to the same amount of cloves for larger quantity.
Used fresh ginger (I'd only got powder before).
I also used my mouli ( forgot I had it!) this time, and it was far quicker and easier.
Not sure I reduced it enough, I find it difficult to know when it is "ready".
Have friends coming for dinner next week, will give them each a jar.
Oh and we're using it quite a bit, as you say, more than we would "bought stuff".
I serve it with spicy bean burgers, and have been using it in toasted sandwiches.
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