Black Garlic Kitchen

Black Garlic Ketchup

An aromatic thick Black Garlic ketchup packed with spices.

Black Garlic Ketchup

Prep: 30 mins | Cook: 30 mins approx. | Makes: 900ml approx.

V: excluding some serving suggestions | Ve: excluding some serving suggestions 

Ingredients

  • 2 x 400g tins chopped tomatoes in tomato juice 
  • 1 medium onion – peeled and finely chopped 
  • 2 cloves white garlic – crushed
  • 2cm piece of fresh ginger – peeled and grated
  • 2 tbsp tomato purée
  • 60ml olive oil
  • 100g light brown sugar
  • 75ml red wine vinegar
  • ¼ tsp dried crushed red chilli 
  • ¼ tsp ground allspice
  • 1 tsp ground paprika
  • ½ tsp English mustard powder 
  • 2 tsp Black Garlic Sea Salt or table salt 
  • ½ tsp freshly ground black pepper
  • 150g  peeled cloves Black Garlic 

Method

  • Put all the ingredients into a large saucepan set over a high heat.  
  • Bring the mixture to the boil then reduce the heat to medium and simmer uncovered for 30 minutes. 
  • Taste and adjust the seasoning according to preference. 
  • Cool the mixture to room temperature* then blend with a stick blender or in a food processor until smooth. Pass the mixture through a fine mesh sieve or vegetable press/mill. Return the sieved mixture to a clean large saucepan. Bring to the boil. Pour the ketchup into warm* sterilised preserving bottles.
  • Set aside to cool down completely. Store in the refrigerator until ready to use.
 

To Serve: a versatile condiment which can be used as a topping for bacon sandwiches, burgers or hot dogs or use as a dip for French fries.

Top Tip:* a hot mixture expands and may explode and make a huge mess in the kitchen! A tip learnt from bitter experience!

Top Tip:** pouring the ketchup into warm sterilised preserving bottles will prevent the glass from cracking.

 

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