Apricot-apple ketchup

Apricot-apple ketchup

Category: Blanks

Ingredients
apricots (pitted)	800-900g
apples (peeled)	1 kg
onion	400g
garlic	2tooth
grated ginger (optional)	1h l.
pier black pepper	1h l.
wine vinegar 5%	100ml
sugar	250-280g
salt	2.5-3 tsp
dry paprika	2h l.
cinnamon, cloves, coriander	by a pinch

Cooking method

• This year there is a large harvest of apricots - I decided to cook an unusual ketchup and share the recipe. Recipe from a selection of homemade products of the magazine "Rabotnitsa" for 1991.
• Cooking is simple and hassle-free. Wash and clean everything. Apricots in halves, apples in large slices, chop the onion coarsely, put everything in a large saucepan and simmer until soft. fire. Then mix in puree with a hand blender.
• Put on fire and add salt, sugar, vinegar, spices. Cook while stirring and taste. Adjust salt, sweetness / acidity to your taste.
• Arrange hot in sterile jars.
• The result is an interesting taste and aftertaste of ginger (if you don't like ginger, you can do without it). When tasted with closed eyes, it looks like plum ketchup. It doesn't taste like jam at all. Such a thick ketchup turned out - a wooden spoon stood in it, added half a glass of water.
• Here is a closer photo:
• 

Note

The amount of salt, sugar gave to your taste. Depending on the sweetness and acidity, the fruit can be adjusted to taste.

From this quantity, I got 4 jars of 500 ml each and a very small bowl for testing.

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Very interesting! I would now freeze apricots in halves, and when the apples already appear, I would cook them from new apples with apricots.

[Natusya]

Natusya, there is already a white filling, you can cook. I cooked from such apples.

Lenchik! Well, your fantasy works! I can imagine how delicious it is!

Natusya, delicious! But this is not my fantasy, but the real recipe.

And with what to use it? For meat or wherever? I did plum, like tkemali, but apricot ...

I tried it with meat, ham, pasta with meat, pilaf. What do you usually use ketchup with?

Thank you! Just the apricot in the garden has ripened (I have so much of it this year that two huge branches broke under the weight of the wind) I must try, suddenly I like it. Because tkemali is also not for everybody. I also make a similar ketchup from thorns for meat, only without apples.

[Pinky]

Pinky, yes, the harvest of apricots this year is unprecedented.
Try half a portion per sample, it should turn out to be about 1 liter in volume. Define then your or your sauce.

I made sauces from plums, thorns, tomatoes + apples. All are interesting in their own way.

Girls, good afternoon! It is clear that for you, apricots are not exotic (when they are your own, or their price is normal), in Moscow to make ketchup from apricots a toad will crush, eat. But the question can anyone make something similar from black or red currants? Maybe someone knows. Sorry if the question was not asked there.

[pljshik]

pljshik
Pay attention to the recipe for red currant tkemali (the recipe can be viewed here: 🔗 and also here 🔗), the girls who tried were very praised!

Thank you crumb. I will definitely take a look!

[pljshik]

Girls, good afternoon! It is clear that for you, apricots are not exotic (when they are your own, or their price is normal), in Moscow to make ketchup from apricots a toad will crush, eat. But the question can anyone make something similar from black or red currants? Maybe someone knows. Sorry if the question was not asked there.

pljshik, you know, we also have such a thing "to eat", year after year is not necessary, we also live on purchased ones Last year we hardly saw them, but this year there were unprecedented numbers. But currants at a biting price. Everything is relative.

it is a delicious sauce. It is possible without its meat. With a spoon, right?
Only I don't call it ketchup. It has the beautiful name "Chutney"
thanks for reminding me of this recipe.

[Elenka69]

Elenka69, and when do we add garlic? Do we boil it too?

[Vilara]

It has the beautiful name "Chutney"

Vilara, that's right - it looks like Indian chutneys.
I did not cook them myself, but I heard and saw the preparation in B. Burda's book - very appetizing. Tell me, are chutneys made in chunks - or in different ways?
And this sauce, really, you just want to eat with a spoon ... with a maximum of bread.

irza, added the garlic last, right a couple of minutes before pouring into the jars.

Thank you! Otherwise, I intuitively guessed that it was not necessary to cook it ...

For some reason I didn't write, apparently hoped that the hostesses here are all experienced, they know. And when she was cooking, she put off this moment until she forgot to put it down at all, but it was not too late.

according to the technology they write that there should be a homogeneous mass, but I myself like it when the pieces are visible and so that it is spicy and spicy
I made a plum. Very good

[Vilara]

Vilarahow did you plum do? Share the recipe ...

Lena, can I call you, huh?
I did it according to Belonica's recipe. There are only plums and some raisins. Almost the same recipe as yours + white wine. I think everyone chooses spices to taste.

[Vilara]

Vilara, on "you" even need! Thank you! And where is this Belonica recipe?
--------
To write in a personal, click on the green leaf under my nickname on the left and you will immediately get there.

And I decided to cook the sauce. Ooooo very tasty ....... so yellow ..... you think ketchup by the standard is red - no deceptively our vision is yummy ..... and really spoon it with a spoon ...

[Teen_tinka]

Teen_tinka, glad I liked it. Thank you for not being scared of the novelty!

Lena, in the morning I was forced to cook the second portion ... ... after the evening tasting (the bowl was swept away in 2 minutes), I only had to open the rolled up jar ... just a fabulous variety from freeze to sauce.

especially with such a harvest of apricots this year - just a fabulous variety from freeze to sauce.

And don't say it !!! Well, it's a sin to take off something not to invent ...

Well, I have no apples. and if I take an apricot instead of them, add?

Apples make kenchup thicker because of the large amount of pectin in them. Wait for apples, or try to cook a little without them.

[Lenochka]

Came with a report. I made a portion of ketchup, I was tempted, so to speak.
Lenochka, thanks a lot! Interesting, unusual and tasty! For those who love sweet and sour sauces - just what you need!
Of course, I didn't get it thick - I got some watery apricots. The color was pale during boiling. But then, when the spices were used, the color was saturated. I had to add more sugar (the apples are sour), and less vinegar (I had 6% balsamic).

[irza]

irza, thanks for the feedback and report!
Glad I liked the ketchup!

Eh, I already told my grandfather that I no longer need apricots, but here is such a wonderful recipe, but I have already frozen-grinded-cooked 4 buckets

[Lena]

Lena, apricots seem to never run out, so give it a try.
My godfather gave me a box of an apricot, now I don't know what to do with them. Tomorrow to work, and the day after tomorrow at sea ...

I froze in halves, cooked jam, and just beat with a blender with sugar and in the freezer, phew

Probably, and I will do so. There won't be enough strength for anything else.

I also dried it in halves in an electric dryer. For the winter, it is also suitable for compotes, and he drags his son directly from the drying room.

I also want to try your ketchup, here is ginger only in a bag, how much should I put?
Is it okay to replace wine vinegar with apple cider or balsamic vinegar?

[RybkA]

RybkA, ginger can be in a bag, add it about 1/4 tsp. stir, taste after a couple of minutes. If not enough, add more. You can also use apple cider vinegar, be guided by your taste.

and take out the skin from apples or is it spirited? and cook without water .. will it not burn?

and take out the skin from apples or is it spyuriruetsya? and cook without water .. will it not burn?

While Elena is away, I will say that I peeled apples from the skin and core. And there is so much liquid from apples and apricots, I got it, oh! But at first I was constantly stirring, really, so that nothing would burn

How long does it take to cook after blending? well, at least approximately

How long does it take to cook after blending? well, at least approximately

I cooked until the consistency started to suit me.

The sauce turned out to be really unusual and tasty.

girls. I cooked it. me apricot jam just not sweet .. well, something is not right for me. I don’t understand what. I really love these sauces. but I am missing something.

girls. I cooked it. me apricot jam just not sweet .. well, something is not right for me. I don’t understand what. I really love these sauces. but I am missing something.

I had this feeling before I added cloves and garlic. And then somehow I was drawn to the sauce

I cooked this ketchup today. Seasonings poured in to the taste, it turned out spicy - the cloves could have been put a little less. I threw turmeric for color, there is more sugar than according to the recipe, because the apples were sour. In a warm form - I liked both me and my husband Tomorrow I will try it cold, and it will be infused. Thank you for the recipe. I don’t buy store sauces, but my husband cannot be made of tomatoes (he has kidney problems), but he loves sauces - JUST HORROR HOW !!! Therefore, for me, this is a very good alternative!

I also cooked this ketchup, I liked it, my husband was so-so (he said that it was jam, only spicy). I did not find fresh ginger, I put 3 tsp. dry, I don't like cloves, I did without it. More spices and more ground red pepper were poured in. I thought about garlic, but did not dare.
In general, the experiment was a success, thanks for the great recipe.

I don’t like a carnation. It makes me sick. I have sweet apricots and sweet apples vinegar recipe. sugar poured 3 tbsp. spoons .. basil. hot red garlic and black peppers. coriander and garlic .. and here it is not cooked in the refrigerator: pardon: I know what else to add. too apricot .. there is ginger, but I think that it will not fix the situation

[pljshik]

pljshik
Pay attention to the recipe for red currant tkemali (the recipe can be viewed here:

Crumb, he and on this forum is

And I did a nut job today. I made this ketchup from apple-apricot puree (homemade). I didn’t dare to add garlic (I bubbled from it). Spice by eye (left). Well, what, we are all such inventors. Apricots and ginger and a lot of other things that smell in the house .... mmmm
And then I really thought that I was losing my scent from a cold.
Boom enjoy the taste

I hung in the bookmarks for a long time, now it's ripe at last. Thanks for the recipe!

[Sima,]

Sima, good health!
I have had this ketchup recipe for a long time in the clippings. I did it too because the apricot was an unmeasured crop (not my own, but purchased), they were almost sold for nothing. Attached ....
I liked the taste, spicy and spicy.
I have not received notifications from the topic for a long time, I see now the hostesses have already prepared it and have tried it.
Thank you all for your trust!