Pumpkin Ketchup

Makes 8-10 portions

Ingredients

700 grams pumpkin

500 grams apples

20 grams ginger

2 cultivated onions

1 tablespoon vegetable oil

4 tablespoons sugar

1 pinch allspice

1 pinch cumin

fresh pepper and salt

5 tablespoons white wine vinegar

Method

Cut the pumpkin flesh into dices. Remove any seeds.

Peel both the ginger and apples and dice into small chunks.

Crush the cumin and allspice using a pestle and mortar.

Pour the oil into a casserole dish on a low heat. Saute the onions and ginger until soft. Sweat for 3 minutes and add the pumpkin and apples. Bring to a boil while stirring.

Add the rest of the ingredients (sugar, salt, pepper, allspice, cumin) except the vinegar and reduce heat. Simmer for 45 minutes, stirring occasionally. Meanwhile sterilize a mason jar with hot water.

Add 5 tablespoons of white wine vinegar and blend the mixture with a hand blender.

Simmer covered for another 15 minutes, stirring  to prevent it from burning.

It’s ready! Pour the ketchup into a sterilized glass jar or bottle.

Can be stored for up to 3 months in the fridge.

  • Share: