Carrot Ketchup Recipe

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Equipment: Stockpot/large saucepan, blender, sieve, jars

Yield: 12-15 medium sized jars.

Goes with: All manor of meat dishes, cheeses and charcuterie. 

Hops & Tails Dish: Heritage carrots, puffed barley, curd & watercress (02/06/2017)

Notes: For best results, leave to mature for one month (the longer the better) before eating.

Ingredients

1.5 kg carrots (diced)
2 onions (diced)
4 garlic cloves (minced)
10g black mustard seeds
10g fennel seeds
10g black peppercorns
20g salt
400g caster sugar
455ml cider vinegar
75cl bottle organic carrot juice
500ml water

Method

  1. Sweat the onion in a little neutral oil on a medium heat until starting to soften.
  2. Add the garlic and cook out for couple of minutes.
  3. Add the carrots and mix well.
  4. Meanwhile, lightly toast all of the spices in a dry pan until aromatic. 
  5. Add the spices to the carrot base and mix well.
  6. Increase the heat to high and and add all the liquids. 
  7. Bring to the boil then reduce the heat to low. Cook for two hours, adding more water if necessary. 
  8. Blend the ketchup mix and pass through a fine sieve. 
  9. Transfer the ketchup to sterilized bottles.