It’s a mouthful to say and it’s a mouthful of flavor! This recipe was a result of me just winging it in the kitchen. Interestingly, these sorts of situations lead to some of my favorite recipes!
I was trying to figure out what to do with all this extra homemade tamarind paste I had leftover from testing my Perfect Pad Thai and Spaghetti Squash Pad Thai. I was thinking curry, but then my mind took a hard turn to ketchup. (Don’t ask why.) My husband suggested throwing some pineapple in. (Again, don’t ask why.) Somehow we ended up creating my new favorite condiment.
There are so many different layers in every bite. Sweet, tropical pineapple and sour tamarind seem made for each other. The ginger and garlic give it a little heat and spice. If you are a fan of curry ketchup, you definitely need to try this out!
Here’s what you need:
You can find pre-made tamarind paste online easily enough. I just prefer to make my own from tamarind pulp. You can find my recipe for homemade tamarind paste here.
Once you’ve got your ingredients, just toss them all into a food processor. Purée for about a minute until its quite smooth.
To strain, or not to strain…
There are two different ways you could go about this next step.
- You could leave your purée exactly how it is and move on to the next step of simmering it.
- You could strain it through a fine mesh strainer first then simmer it.
Both ways are delicious. I happen to prefer it unstrained. I love the viscosity of it. But I do think some may find they don’t like the texture of that one. So if you prefer a silky smooth ketchup, definitely strain.
If you are going for unstrained, simmer for about 10 minutes until the ketchup is thick and reduced. If you are straining your ketchup, you will need about 20 minutes to reduce because you are starting off with a thinner purée.
There is a chance the ketchup will splatter as it simmers. In the event of this, loosely cover the pan with a lid, leaving an opening for steam to escape.
Keep your ketchup refrigerated for up two weeks or divvy it up into smaller containers in freeze it! Enjoy it on anything you would eat with ketchup!
Other recipes to try:
Pineapple-Tamarind Curry Ketchup
Ingredients
- 1 cup pineapple chunks
- 1 14.5 oz can crushed tomatoes
- 1/4 cup tamarind paste
- 2 tbsp soy sauce
- 1/4 cup rice vinegar
- 1/2 ounce fresh ginger about a 1 inch piece
- 2 cloves garlic
- 2 tbsp coconut palm sugar
- 1 tbsp curry powder
- 1 pinch salt
Instructions
- Purée all the ingredients well in a food processor then transfer to a medium sized pot. Bring to a boil then simmer for 10 minutes until a deep red and thick. Check for seasonings and add more salt if needed.If you prefer a smoother ketchup, strain before cooking. It will take about twice as long to reduce and will yeild 1 1/2 cups.