John Myers
Pumpkin Ketchup
The perfect pumpkin ketchup recipe with a picture and simple step-by-step instructions.
- 600 g Hokkaido pumpkin
- 400 g Chunky tomatoes
- 100 g Tomatoes happened
- 2 Onions
- 1 Clove of garlic
- 2 tsp Curry
- 1 tsp Chili
- 75 g Sugar
- 2 tsp Salt
- 100 ml White wine vinegar
- 100 ml Water
- Clean, core and chop the pumpkin. Then put in a saucepan with a little water and cook until soft.
- Sweat the chopped onions in a pan and briefly roast the garlic, then add to the pumpkin. Add all other ingredients and then puree. Now reduce to the desired consistency and season to taste. Then pour into sterilized bottles, close directly and turn upside down. Turn back after 3 minutes. FINISHED!
TIPS
- 1. a piece of ginger gives the ketchup even more flavor. 2. if you like it spicier, you can add Thai chilies or use the spicy canned tomatoes
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