Adding just a bit of oil to this recipe made it closer to the viscosity of Italian sauces using olive oil. I used Virgin Coconut Oil which lent to the sweetness of the fruits in this recipe without tasting “coco-nutty.”
Servings: 4 pints
Preparation Time: 15-20 minutes
3 lbs rhubarb, trimmed and sliced into 1/4-inch slices
1 medium red onion (size of a baseball), diced (about 3/4 cup)
2 cups raisins, chopped or run through food processor
Combine all ingredients in a medium stockpot. Bring to a boil over high heat, stirring frequently. Lower heat and boil gently, stirring occasionally, until mixture is thickened, about 30-45 minutes. Once the fruit has softened enough to crush easily (about 20 minutes), blend the sauce with an immersion blender, or by transferring to a blender or food processor.
When sauce has reached desired thickness (leave it a little thinner than you want, as it will thicken on cooling), taste and adjust seasonings. Note: original recipe called for no garlic, but a habanero, so feel free to adjust the heat!
Ladle hot sauce into jars and allow to cool completely before labeling and storing.
When using from the fridge, please let set at room temperature about 15-20 minutes and stir before using.
Melt coconut oil in a large saucepan and add onion and garlic. Sauté lightly for about 20 seconds. Turn heat off and stir in remaining ingredients.
Simmer over medium low to low heat until ketchup becomes thick and reduces by half, approximately 2-4 hours. Stir every once in awhile as needed.
Purée ketchup in a blender, and then strain through a mesh strainer. If you wish, adjust seasoning to taste and if the ketchup isn’t at the thickness you want, return to the saucepan and simmer until it’s just the way you want it.
Cool, and then store in the refrigerator.
Don’t let the long ingredient list fool you. This recipe is actually very easy to make. I just got a little carried away with the spices.
But really? Allspice? Cloves? Are we making pumpkin pie? No, we’re not. Trust me, they all work together. It doesn’t taste like ketchup made with pumpkin pie spice mix. It’s really, really yummy.
You can give and take on the spices, if you want. But if you have all the ingredients on hand, make it just as is first and see if you like it. There isn’t much of each spice, so they all work together to create that ketchup flavor. If you think you can make it better to suit your taste buds, go right ahead! Then let me know what spices you did or didn’t use, and how you liked it.
The aroma of the sauce as it simmered on the stove was amazing, I kept coming back to taste it…and add salt. I’m not sure how much salt I ended up using (I kept adding a little more at a time) but just go by taste.
Since this uses all fresh tomatoes, it’s a great way to use up your summer crop if you’re growing a garden this year. And like I said, it’s easy. Really. For real. It’s one of those recipes that pretty much does it’s own thing and fills your house with nice smells in the process.
Oh, and another cool thing about this recipe? It uses honey as the sweetener (I used raw honey). I kid you not, my jaw literally dropped to the floor when I saw how much sugar some of these homemade ketchup recipes use. It really doesn’t need that much. Just a small amount of honey gave it a nice, sweet (but not too sweet!) flavor. Yum.
And for all you visual (and non visual) learners, we have a video for you today that will take you through the recipe step by step.
Puree the cannellini beans, with liquid, in a food processor. Add in coconut oil, coconut cream concentrate, garlic and broth and pulse food processor several times to blend.
Transfer to a sauce pan. Stir in parsley, salt and pepper. Heat over medium heat until sauce thickens – 5 to 10 minutes. Serve over pasta or vegetables.
I also use this sauce to “smother” pork chops or boneless chicken breasts. Instead of heating the sauce on the stove, I pour it on the meat that has been pan seared and bake at 350 degrees for 30 minutes.
Also, instead of garlic and parsley, you could use nutmeg and cinnamon for a different tasting sauce — kind of like moussaka.
1. Heat 2 tablespoons of oil in a small pan and sauté coconut until it is brown in color. Transfer this coconut to a mixer/blender jar.
2. Heat red chilies, coriander seeds and fenugreek seeds in the pan without oil. Fry till it emits an aroma. Make sure that the spices are not burned black. Set aside to cool. Once it is cooled, add this to the blender/mixer and grind the coconut and the spices together to a fine paste by adding water.
3. Cut onion into small pieces and fry it using 2 tablespoon of coconut oil until it is light pink/brown in color. Add turmeric powder, tamarind paste and a cup of water and let it boil until the onions are soft (approximately 10 minutes). Add salt as per your taste.
4. Now, pour the ground paste into the above mixture and let it boil for another 5-10 minutes.
5. In another pan, season mustard seeds, one red chili and curry leaves using 1 tablespoon coconut oil. Pour the seasoning to the boiling gravy.
Switch off the stove and serve it with hot rice!!!
