Apple ketchup

Apple ketchup

By
From
The Green Kitchen
Makes
600 ml
Photographer
Johanna Frenkel

Ingredients

Quantity Ingredient
2 tablespoons olive oil
2 spring onions, finely chopped
1kg ripe tomatoes, diced
1 small red apple, diced
3 tablespoons apple cider vinegar
4 tablespoons raisins
1 small bananas, sliced
1 tablespoon tomato puree
1/4 teaspoon sweet paprika
1 teaspoon whole cloves
1 cinnamon stick
3 bay leaves
sea salt
freshly ground black pepper

Method

  1. Heat the oil and sauté the onions on a medium-low heat in a heavy-based saucepan until soft, but not brown. Then add the rest of the ingredients and bring to a boil, lower the heat and let gently simmer for 40 minutes.
  2. Remove the cloves, cinnamon and bay leaves. Taste and adjust the seasoning if necessary. Purée the ketchup with a hand (immersion) blender or leave it chunky if you prefer. Rise a glass jar in boiling water. Pour the ketchup into the jar while it is still warm and seal immediately. Store in the fridge for up to 2 weeks.
Tags:
The Green Kitchen
David
Frenkiel
Luise
Vindahl
Andersen
vegetarian
healthy
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