Sep 20, 2013

Apple Ketchup

Apple & Banana Ketchup

A friend of mine who knows how much I love sauces that taste so different from what you can buy in the store, mailed me a screenshot of a recipe she found in a book called The Green Kitchen.

It did pique my interest: ketchup made with apple, banana, raisins and a hint of cinnamon. How can you not want to try that? Something about it screamed ‘autumn‘, so I held off until after the temperature dropped and the autumn rain set in.

Boy, was I right… the moment I tasted the sauce after it had cooled off, I just knew it would be great paired with those wonderful autumn pork dishes.

 

Ingredients:

2 pounds ripe, plum tomatoes
2 spring onions
1 medium-sized red apple
1 small banana
4 tbsp raisins
3 tbsp apple cider vinegar
1 tbsp tomato paste
1/4 tsp sweet paprika powder
1 tsp whole cloves
1 cinnamon stick
3 bay leaves
1 tsp kosher salt
1/4 tsp pepper
2 tbsp olive oil

Optional: dried chili flakes for a bit of zing

 

Directions:

 
I hope I made the recipe the way it was intended. The directions were really vague, so I had no idea if the apple and tomatoes needed to be peeled, if the tomatoes were to go in with seeds and all.  Note to self: if I ever write a cookbook, make sure the instructions are crystal clear.
 

Finely mince the spring onions.
Apple & Banana Ketchup

I decided to wash the tomatoes, leave the skin on yet remove most of the seeds before chopping them.
Apple & Banana Ketchup

I peeled and diced the apple.
Apple & Banana Ketchup

Sliced the banana.
Apple & Banana Ketchup

Heat the oil and cook the spring onions until soft but don’t brown them.
Apple & Banana Ketchup

Stir in the apple and banana. Why wasn’t it called apple & banana ketchup? It would have made sense.
Apple & Banana Ketchup

Stir in those lovely, plum and red tomatoes.
Apple & Banana Ketchup

In with the raisins, tomato paste and cider vinegar.
Apple & Banana Ketchup

Season it with the salt, pepper, cinnamon stick, sweet paprika powder and cloves.
Apple & Banana Ketchup

Stir it well, add the bay leaves, bring it to a boil, lower the heat and simmer it (covered) for 45 minutes.
Apple & Banana Ketchup

After 45 minutes the real work begins.
Apple & Banana Ketchup

Remove all those pesky cloves and bay leaves. This should keep you off the street for a while.
Apple & Banana Ketchup

Use your blender or immersion blender to puree the sauce, check the seasoning and adjust when needed.
Apple & Banana Ketchup

 
The instructions told me to rise (I suppose they meant rinse?) a glass jar in boiling water, but instead I decided to pour the hot ketchup in properly sterilised jars. Seemed to make more sense. Let the ketchup cool off and store it in the fridge for up to two weeks.
 

This ketchup and a nice pork roulade is all you need to get this autumn off to a good start!
Apple & Banana Ketchup
 

Apple Ketchup
Ingredients
    2 pounds ripe, plum tomatoes
    2 spring onions
    1 medium-sized red apple
    1 small banana
    4 tbsp raisins
    3 tbsp apple cider vinegar
    1 tbsp tomato paste
    1/4 tsp sweet paprika powder
    1 tsp whole cloves
    1 cinnamon stick
    3 bay leaves
    1 tsp kosher salt
    1/4 tsp pepper
    2 tbsp olive oil

    Optional: dried chili flakes for a bit of zing

Directions
    Finely mince the spring onions. Wash the tomatoes, remove most of the seeds and chop them. Peel and dice the applet and slice the banana. Heat the oil and cook the spring onions until soft but don’t brown them. Add the apple, banana and tomatoes. Add the remaining ingredients, bring it to a boil, reduce the heat and simmer for 45 minutes.

    Remove the cloves and bay leaves. Using a blender or immersion blender you puree the sauce. Check the seasoning and adjust when needed. Pour the hot ketchup into sterilised jars. Store in the fridge for up to 2 weeks.

Meal type: Sauces and Condiments
Servings: 2 1/2 to 3 cups sauce
Copyright: © kayotickitchen.com