Ketchup From Scratch: Indian Spiced Ketchup Chutney
In this flavorful and versatile recipe, aromatic spices and tangy apple cider vinegar come together to create a rich and tangy tomato chutney. Perfect for pairing with burgers, sandwiches, grilled meats, or as a condiment to add a delicious kick to your favorite dishes. This homemade chutney adds a burst of savory flavor to any meal.
— Constant Cookbook
Ingredients
- 3 tablespoons canola or grapeseed oil
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 medium red onion, finely diced
- 3 cloves garlic, thinly sliced
- 1-inch thumb ginger, minced
- ½ teaspoon turmeric
- ½ teaspoon garam masala
- ½ teaspoon paprika
- ¼ cup apple cider vinegar
- 1 14.5-ounce can diced tomatoes
- 2 tablespoons molasses
- ½ teaspoon kosher salt
- Freshly ground black pepper
Instructions
- Warm oil over medium-high heat in a medium saucepan, until nearly smoking.
- Keep your lid handy. Add the mustard seeds and the cumin seeds; they should start enthusiastically popping upon contact with the oil, so cover the pot until the spluttering subsides.
- Add the onions, garlic and ginger. Saute until softened and just starting to brown, about 10 minutes.
- Add turmeric, garam masala and paprika. Stir and cook about 30 seconds. Then add the vinegar (standing back so you don’t inhale the fumes!), and cook until vinegar has reduced by about half.
- Add tomatoes, molasses, salt and lots of freshly ground black pepper. Stir, bring to a boil, then cook at a generous simmer about 10 minutes until thickened. You can puree it if you like. Set aside to cool, then jar. Store in the refrigerator, ready for your next burger or sandwich or grilled meat or or or...!
Cook Time
20M
Prep Time
PT10M
Yield
about 3 cups
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