Apart from turkey, this sourish-sweet ketchup pairs very well with beef, chicken and even burgers
2 pounds cranberries (frozen), 1 cup minced yellow onions, 1 tsp celery seeds, 1 tsp mustard seeds, 1 tsp whole allspice, 1 stick cinnamon, 1/2 tsp peppercorns, 2 bay leaves, 1 tbsp salt, 1 cup white vinegar, 2 cups sugar
In a kettle, mix cranberries and onions in water, and simmer until mushy. Make a purée of it in an electric blender. Cook the purée uncovered at low heat until the volume is reduced by half. Tie celery seeds, mustard seeds, allspice, cinnamon, peppercorns, and bay leaves in cheesecloth and add to the purée along with salt, and simmer for 30 mins. Remove spice bag, add vinegar and sugar, and cook uncovered, stirring frequently, until thick. Ladle into jars and stand two weeks before using.
Garlic and Red Chilli Chutney
This spicy and tangy chutney can well be paired with roasted papad, pakodas and kebabs.
1kg garlic, 100gm dry red chilli, grams, black salt to taste, 50gm deghi chili powder, 100ml mustard oil, 100ml lemon juice
Peel the garlic and chop it roughly. Do not make a paste out of it. Roast the dry chillies till they are crisp and bright red in colour. Pound the chillies to coarse consistency in a pounder or a blender.
Add the chillies to chopped garlic, add deghi chilli powder, black salt, lemon juice, mustard oil and mix it well. Leave the blended mixture for a couple of hours for the flavours to blend. Serve at room temperature and refrigerate the remaining.
Chinese Fish Ketchup
Team this ketchup with all your Chinese appetisers such as rolls, chicken wings and dimsums.
750gm whole Mandarin fish, 30ml cornflour, 1 canned tomato sauce, 375ml vinegar, 375ml dark soya, 5tbsp sugar, 2gm potato starch
Chop off the head and the tail and fins of the fish, and slice its mid-riff. Clear off all bones and entrails. Cut the fish in several areas for the sauce to seep into its texture and dab the fish in cornflour.
To make the ketchup take a can of tomato sauce and add a table spoon of vinegar to it, and a table spoon of dark soya sauce. Add a tea spoon of sugar to thicken the sauce by adding some potato starch and whisk the mix nicely.
Take a wok and cook the fish in the sauce for around five minutes, till the overall texture starts thickening. The picked tomato fish is now ready to be served. Once the ketchup has been prepared, it can be kept for a maximum of two hours.
Thai Tomato Ketchup
This easy to make ketchup perfectly balances sweet and hot, and can jazz up all your favourite fried food, sandwiches and even plain noodles.
100gms tomato paste, 50 gms chilli sauce (Sriracha) , 30gms sugar, 20gms soya sauce, 50gms oyster sauce, 30ml oil, 10 gms white pepper, 10gms garlic
Heat the oil in a deep pan and throw in the garlic. Now put all the other ingredients — the tomato paste, chilli sauce, soya sauce, sugar, oyster sauce and the white pepper. Add all of them in to the pan, one by one. Slow cook the mixture for 10 mins, and stir occasionally. It is now ready to be served.