INGREDIENTS of vegan ketchup 

• 2 Onion Chopped
• 2 Kg Tomato Roughly Chopped
• 2 Garlic Cloves Chopped
• 150 ML Red Wine Vinegar
• 100 ML Water
• ½ tbsp black Peppercorns
• 1 Blade Mace
• 4 Allspice Berries
• 2 Cloves
• ½ tbsp Crushed Dried Chile’s
• 2 Bay Leave
• 1 Table teaspoons Lightly Brown Sugar

INSTRUCTIONS

Step 1

• First Of All, Put the Onion, Tomato, Garlic, 50 ML Vinegar and The Water Into a Large Saucepan over a Medium, Stirring Occasionally, Until the Vegetables have Reduced To a Pulp.

Step 2

• Meanwhile, Pour the Reminder of The Vinegar into Author Saucepan, And add Black Peppercorns, Spices, Chili’s and Bay Leaves and Infuse over A Low Heat for 10 Minutes. Remove and Put to one side.

Step 3

• Using a hand Blender or Food Processor, Whiz the Tomato Pulp Until Smooth. Then Rub the Tomato pulp Through a Nylon Serve Into a Clean Pan, Making Sure That You Have Extracted All Of the pulp, Leaving Behind Only The Tomato Skins And Seeds.

Step 4

• Strain the Infused Vinegar into The Pan, add The Sugar and Set Over a Medium Heat, Bring to The Boil, Stirring occasionally to Dissolve the Sugar. Reduce to a Simmer and Cook Until Thickened and Reduced to a Thick Consistently, About 500 ML.

Step 5

• And Remove from The heat And Season to Taste. Pour the Ketchup into A Jar and Use A Found to Transfer it into Sterillsed and Cool Completely Before Labelling and Storing.

Author: Shubham Patel

Website Name: Kitchen recipes