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