Buy all ingredients right below the recipe
Ingredients
- 2 kg tomatoes
- 300 g apples
- 300 g red onions
- 10 pcs whole cloves
- 10 pcs whole allspice
- 10 pcs whole black peppercorns
- 5 pcs bay leaves
- 100 g cane sugar
- 80 ml apple cider vinegar
- 1 tablespoon ground sweet paprika
- 1 tablespoon salt
Preparation
- 1Wash the vegetables thoroughly. Cut the tomatoes into quarters. Quarter the apples as well, remove the core, then cut them into smaller pieces. Peel the red onion and cut it into quarters.
- 2Place the prepared ingredients into a large pot. Add the whole cloves, allspice, black peppercorns, and bay leaves. Cook on medium heat, stirring occasionally, for about 45 minutes.
- 3Purée the cooked mixture with an immersion blender, then strain it through a fine sieve to make it completely smooth. Pour it back into the pot, then add the cane sugar, apple cider vinegar, ground paprika, and salt. Cook on the lowest heat for about 4 hours, or until it reaches the desired consistency. You can check the consistency by dropping a small amount onto a plate: if no water separates from it, it's ready. At the end, blend it thoroughly once more for a silky texture.
- 4Pour the hot finished ketchup into sterilized jars, seal them, then can (sterilize) them at 85 °C for 20 minutes.
Tip
The consistency of the ketchup can be adjusted by the cooking time. If you prefer it thicker, continue cooking patiently.
Kifli Kukták
Tip: If you want even crispier chickpeas, thoroughly dry them with a kitchen paper towel before roasting.