Monday, 2 February 2015

Butternut Squash Ketchup

I mentioned butternut squash ketchup in my post about crispy potato peelings. Here is recipe for that easy to make ketchup. Serve with fried snacks for a tasty twist than usual tomato ketchup.


250g squash, peeled and deseeded
½ tsp coriander seeds
½ tsp cumin seeds
125ml cider vinegar, plus extra to taste
4 tbsp caster sugar
½ tsp salt
½ tsp freshly ground black pepper


To make the ketchup, add all the ingredients to the smallest pan possible, add water to cover and bring to a simmer.
Once the squash is tender, drain off two inches of liquid and blend smooth with a stick blender or a food processor.
Return to the heat if necessary, and cook down slowly to reduce to a ketchup consistency.
Check the seasoning and add salt, pepper and vinegar as required.
Put the ketchup in a clean, plastic tub or sterile glass jar and keep in the fridge for up to two weeks.

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