Ketchup has captured the hearts of gourmets around the world almost since its invention. The simplicity and cheapness of this sauce has ensured it a place of honor on store shelves and on restaurant menus around the world.
The development of fast food has forever made ketchup an integral part of modern food culture. It is no longer possible to imagine French fries, steak or pasta without ketchup.
Experienced housewives have long had homemade ketchup recipes. These recipes are simple, not labor-intensive, and do not take much time. The products used are cheap and available. These sauces can be safely, tasty and inexpensive to pamper the whole family.
Traditional ketchup is a tomato sauce, and adding fruit to it will add interesting shades of flavor.
BBQ ketchup with prunes
You can choose not only fresh plums for making ketchup. Dried prunes will give the sauce a special smoky note.
To prepare the sauce you need to take:
- tomato paste - 1 kg;
- prunes - 1 kg;
- sweet pepper - 1 kg;
- garlic - 2-4 heads;
- hot chili pepper - 1–2 pcs.;
- sugar - 200 gr;
- salt - 1 tbsp. l.;
- vinegar - 1 tbsp. l.
Preparation procedure:
- Rinse the prunes thoroughly, remove the pits (if necessary). Remove seeds and stems from peppers. Remove the films from the garlic.
- If the prunes are too dry, you can soak them in hot water for half an hour.
- Grind prunes, hot and sweet peppers and garlic in a meat grinder or food processor.
- Add salt, tomato paste, vinegar and half the sugar. Mix thoroughly or puree with a blender. Add the remaining sugar little by little as you go, tasting.
- Fresh ketchup can be stored in the refrigerator for up to 4 days.
- To prepare for the winter, you should increase the amount of vinegar. Place ketchup in clean jars and sterilize in boiling water for 20 minutes. Roll up with sterilized lids.
- It is possible to make this sauce without vinegar at all. Then a freezer is used for long-term storage. It is convenient to freeze ketchup in portioned cups or freezer bags.
Ketchup with plums and tomatoes at home for the winter
This is one of my favorite recipes, because not only my husband, but also my children enjoy eating this sweet and spicy snack. So let's get started.
Products:
- Plums – 5 kg;
- Tomatoes – 1 kg;
- Bell pepper – 500 g;
- Hot pepper – 2 pcs.;
- Garlic – 2 pcs.;
- Sugar – 125 g;
- Salt – 70 g.
Initially, I prepare a glass container for the sauce. I store plum snacks in glass bottles or jars.
Tip: to prevent homemade ketchup from spoiling during storage, the container must be thoroughly washed with soda and then sterilized over steam.
- Now it’s time to prepare the vegetables: I cut the tomatoes into slices, remove the seeds from the plums, and cut the bell peppers into small pieces.
- I grind all the prepared ingredients for the future ketchup using a meat grinder. Then I transfer the resulting mass into a separate container, add seasonings and put it on the fire. Ketchup is simmered over low heat for about an hour.
- When the vegetable puree has cooled, I grind the mixture through a fine strainer. This will get rid of the peel and seeds.
- I pour the pureed vegetable puree back into the saucepan and cook over low heat for about three hours. 40 minutes before the end of cooking, add garlic, passed through a press, to the mixture.
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I pour the finished ketchup into containers and put them in a cool place.
This simple recipe will help you achieve a delicious tangy sweet ketchup. Be sure to try it!
With bell pepper
This ketchup is easy to prepare and versatile. It is enjoyed with various foods and is also used for marinating poultry and meat. It is better to choose tomatoes with a sour taste to balance the sweetness of the pepper and plum.
For ketchup with sweet pepper you need to take:
- plums - 1 kg;
- tomatoes - 1 kg;
- sweet pepper - 5 pcs.;
- garlic - 1 head;
- hot chili - 1 pc.;
- coriander - 2 tsp;
- ground black pepper - 1–2 tsp;
- salt - 4 tsp;
- sugar - 4 tsp;
- greens - 1 bunch (as you like).
How to cook:
- Prepare vegetables: wash, remove seeds, stems and pits. Wash and dry the greens.
- Grind peppers, tomatoes and plums in a meat grinder. Pour into a thick-walled container and place on the stove.
- Beat the garlic with herbs and hot pepper in a blender bowl.
- Add hot vegetables, as well as salt, coriander, sugar, and ground pepper to the boiling puree. Test for saltiness and adjust taste.
- Reduce the sauce at low simmer for 30 minutes. Do not cover with a lid! If the sauce is runny, you can simmer longer until the desired thickness is achieved.
- While still hot, pour the finished ketchup into prepared jars and roll up. Wrap up and leave to cool.
How to make “Tomato and Plum Ketchup”
Prepare your ingredients.
Place the tomatoes cut into slices in a saucepan with a thick bottom.
Peel the plums and add them to the tomatoes.
Add onion and finely chopped chili pepper, put on fire.
As soon as the juice appears and the mass has settled slightly, blend with an immersion blender.
Strain the mixture through a sieve.
Place the pan with ketchup on the fire, add salt, sugar, pepper, add bay leaf and simmer the mixture until thickened over low heat, 30-40 minutes.
Chop the parsley and celery.
Grate the garlic.
Add the garlic and herbs about 10 minutes before the ketchup is ready.
If you are preparing ketchup for the winter, then prepare jars that should be sterilized over boiling water or in the oven.
Place the ketchup for storage in sterilized jars, and you can take a sample from the remainder. The ketchup turned out to be aromatic, tasty, with a spicy kick, suitable for fish and meat.
Recipe No. 2
Ingredients:
- tomatoes - two kilos;
- plums - half a kilo;
- a teaspoon of ground red pepper;
- salt, sugar - to taste;
- cloves - three pcs.;
- laurel leaf - three pcs.;
- 6% apple cider vinegar – half a glass.
Preparation:
- remove pits from plums;
- grind vegetables with a meat grinder or blender;
- boil the tomato-plum mixture for two hours;
- grind through a sieve;
- add all the spices to the puree, except vinegar and pepper;
- ten minutes before the end of cooking, add the remaining ingredients;
- let it boil for ten minutes, pour the finished product into prepared jars or bottles.
Sauce made from plums is a real storehouse of vitamins. It’s easy to make sweet and sour ketchup from plums and tomatoes for the winter at home. And in summer and autumn it will come in handy with meat dishes cooked on the grill. The spiciness and sweetness can be adjusted according to your taste preferences. The main product of the sauce is, of course, ripe, fleshy and juicy plums. Other products are optional.
Ketchup made from plums and tomato paste for the winter - you'll lick your fingers
Spicy ketchup made from plums and tomato paste is a wonderful appetizer for meat. Especially on cold winter days when our body wants to warm up. I will now describe to you how to make spicy ketchup.
Required ingredients:
- Tomato paste – 2 tbsp. l.;
- Plums – 2.5 kg;
- Salt - Art. l.;
- Sugar – 250 g;
- Garlic – 2 pcs.;
- Hot pepper – 2 pcs.
Initially, I select ripe plums and, after removing the seeds from the berries, wash them. Then I turn the plum halves into puree using a meat grinder.
- I pass the garlic through a press, and grind the hot pepper through a meat grinder (the seeds and stalk of the pods must be removed).
- I combine all the ingredients described above and, without ceasing to stir, add sugar, salt and tomato paste to them.
- I put the future ketchup on the stove and cook it over low heat for about twenty minutes after boiling.
- I pour the finished ketchup into a sterilized container and roll it up. I turn the jars over and wrap them in heat until they cool completely.
Tip: spicy ketchup not only goes well with meat or fish, but can also be used as a marinade for barbecue.
Lick your fingers!
Ketchup with plums and apples for the winter
This is my favorite homemade ketchup recipe because it is made not only with plums, but also with apples.
Ingredients:
- Plums – 3 kg;
- Apples – 1 kg;
- Sugar – 1 kg;
- Seasonings – cloves, cinnamon and ginger.
I thoroughly wash the ripe plums, remove the seeds and place them in a saucepan.
- I add water and cook over low heat for about an hour. The plums should be completely boiled. Then I grind it through a sieve into a homogeneous mass.
- Now it's time to deal with the apples. I cut the fruit into 4 parts, remove the core and cook with water until the apples are softened. I grind the pulp through a sieve or colander until a homogeneous mass is obtained.
- I combine cream and applesauce, add sugar and spices (a pinch of each). Mix thoroughly and then cook for about 5 minutes after boiling.
- I pour the finished sauce into pre-sterilized jars and roll them under the lids.
Note to the housewife: to prevent the sauce from becoming cloyingly sweet, it is necessary to choose sour varieties of apples for its preparation.
Spicy-sweet ketchup is stored in a cool place.
Plum ketchup “Tkemali”
Tkemali is considered a traditional Georgian sauce made from cherry plum. The classic recipe says that to prepare the appetizer you need to take unripe tkemali sour plums. But as my experience has shown, ketchup can be made from blue plums or other types of berries. The taste and color of the sauce varies depending on the type of main ingredient.
- If you check the Tkemali recipes, I will need 4.5 kg of cherry plum, but you can use another variety of plums. I wash the fruits thoroughly and put them in a five-liter pan. I put the container on the stove and after the water boils, cook for about two more hours over low heat.
- After two hours, when the plums turn into a mushy mass, remove the saucepan from the heat and cool it.
- Using a colander, I grind the plum pulp until smooth, removing pits and skins. I put the resulting mass back on the fire, adding to it a few mint leaves, one and a half teaspoons of ground coriander, a teaspoon of salt, 100 grams of sugar and a few cloves of garlic, passed through a press.
- I mix everything thoroughly, bring to a boil and cook for about five minutes.
Tip: since “Tkemali” is a Georgian sauce, you can add hot ground red pepper to it. The pepper will give the ketchup a spicy kick.
I put the hot mass into sterilized jars and roll them under iron lids.
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This spicy plum ketchup for the winter is just finger licking good. Be sure to try it!
