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Makes: 450 - 500
1 tbsp olive oil
1 large onion, roughly chopped
2 sticks celery, roughly chopped
6 cloves garlic, sliced
5cm piece root ginger, peeled and roughly chopped
1 tsp mixed spice
1/2 tsp ground allspice
1 tsp mustard seeds
750g plums, stoned and roughly chopped
1/2 tbsp salt
75g light brown muscovado sugar
150ml red wine vinegar
1. Heat the oil in a large saucepan over a low heat. Add the onion and celery and fry for 8 minutes, until softened. Add the garlic, ginger and spices and heat for another 4-5 minutes, until lightly golden and fragrant.
2. Add the plums, salt, sugar and vinegar and 300ml water. Bring to the boil, cover and simmer for 30 minutes, until the plums have all broken down.
3. Remove the lid and continue to bubble for another 30 minutes, stirring frequently, until thickened.
4. Use a stick blender to blitz the ketchup until smooth, then push through a fine sieve. Loosen with a little extra water, if needed, then pour or spoon into a sterilised glass jar or bottle. Keep in the fridge for up to 4 weeks.
Typical values per serving:
per 1 tbsp serving
This recipe was first published in August 2019.