Skip navigation
  • Important information

    Dear customer, you want to use all the great features and get new recipes of Monsieur Cuisine connect?

    Our recommendation: download our latest software update now. Please be sure to install this before using the device for the first time. We also strongly recommend all existing customers to update their device. You can find detailed instructions here.

  • Important information

    Since 22/11/2021, the Monsieur Cuisine website and the Monsieur Cuisine App will be provided by Lidl Stiftung. Further information.

© NGV mbH, Photo: HOYER
Save recipe in favourites.

Recipe of: © Monsieur Cuisine

Hot and fruity ketchup

MC plus
3 jars
Easy
Preparation time: 10 min.
Created on: 16.04.2019
Last changes: 14.06.2019

MAKES 3 JARS (300 G EACH)

  • ½ small onion (30 g)
  • 2 garlic cloves
  • 1 dried tomato (5 g)
  • 500 g chopped tomatoes, tinned
  • 65 g jam sugar 3:1
  • 1 big pinch of ground cardamom
  • 1 big pinch of pepper
  • ¼ tsp rose paprika powder
  • 1 big pinch of allspice
  • 1 pinch of nutmeg
  • 1 big pinch of cinnamon
  • ¼ tsp salt
  • 1 tbsp apple cider vinegar
  • 300 ml cola at room temperature
  • 1 piece of ginger (3 cm)
  • 50 ml orange juice
  • 100 ml pineapple juice
  • 1 red chilli (10 g)

Nutrients

Per jar:

  • calorific value
    875 kj / 209 kcal
  • protein: 876 g
  • carbohydrates: 0 g
  • fat: 5 g
Instruction
Preparation time
10 min.
  1. Peel the onions and garlic. Put the onion, one garlic clove and the dried tomato into the blender jug and, with the measuring beaker in place, chop for 10 seconds/speed setting 7. Then use the spatula to scrape down the inside of the blender jug.
  2. Add the chopped tomatoes and, with the measuring beaker in place, blend for 5 seconds/speed setting 7. Use the spatula to scrape the mixture down the inside of the blender jug.
  3. Add 25 g of jam sugar, the cardamom, 1 big pinch of pepper, the paprika powder, allspice, nutmeg, cinnamon, ¼ teaspoon of salt and the apple cider vinegar, and, with the measuring beaker in place, stir for 10 seconds/speed setting 5.
  4. Use the spatula to scrape the mixture down the inside of the blender jug again and, with the measuring beaker in place, simmer for 10 minutes/100 °C/speed setting 2. Then, with the measuring beaker in place, blend for 20 seconds/speed settings 7–9, increasing the speed gradually. Decant the ketchup and rinse out the blender jug.
  5. Pour the cola into the blender jug and, the measuring beaker not inserted, heat for 7 minutes/100 °C/speed setting 1. In the meantime, peel and quarter the ginger, and halve, deseed and wash the chilli inside and out.
  6. Put the orange juice, pineapple juice, ginger, chilli pod and the remaining garlic into the blender jug and, with the measuring beaker in place, mix them for 10 seconds/speed setting 8.
  7. Put the reserved ketchup and the remaining jam sugar into the blender jug and, the measuring beaker not inserted, reduce for 6 minutes/100 °C/speed setting 1.
  8. Season the ketchup to taste with salt and pepper and, with the measuring beaker in place, stir again for 5 seconds/speed setting 3.
  9. Pour the still-hot ketchup into sterilised jars or bottles, remove splashes from the rims, seal and allow to cool down completely at room temperature.

 

TIP

Keep the cooled ketchup in the refrigerator and consume within 4 weeks.

 

 

Finished!

Bon appétit with Monsieur Cuisine