Deciding what to dunk one’s chips into is a very serious and frequent topic of discussion in our house. Ketchup? Mayo? Mushy peas? Curry sauce? I’m a bit of a ketchup fiend myself, and if its got a kick of chilli to it, all the better. Here’s something a little bit different, slightly spicy, vibrantly purple and a little bit awesome – beetroot & chilli ketchup. Perfect for slathering on your favourite veggie burger, to accompany a veggie ‘full english’, or indeed for dunking those chips in.
I’ve been experimenting with ketchup-making for a while, starting with a tomato mountain from our allotment a few years ago, and branching out into other additions, (apple, various herbs and spices, red wine, a courgette or two, or any other vegetables I had lying around…!).
But this is definitely one of my favourites – particularly as a winter ketchup, and would make such a lovely homemade gift, (if you can bear to give any away once you’ve tried it).
I had a bunch of beetroot lurking in the fridge, hence roasting it in the oven in step 1. But I’ll let you into a little secret… if you want to make this really quickly, you could use ready-cooked vacuum-packed beetroot instead. It will still taste great, just remember to try it before bottling and adjust the sugar/vinegar/salt/chilli to your own taste.
When the only gadget I had to blitz ketchup until smooth was my little hand blender, I would always pass it through a fine sieve to get that nice smooth, glossy consistency. But today I used my wonderful Froothie Optimum 9200A to whizz it up instead, and guess what… (sorry, I’m becoming a Froothie bore aren’t I), it’s as smooth as silk without any sieving required, and I’ve avoided turning my sieve pink. Win-win!
- 1 kg beetroot (about 12 medium-sized beetroot)
- 2 tbsp sunflower or rapeseed oil
- 1 red onion, peeled and finely chopped
- 1 carrot, peeled and finely chopped
- 1 stick celery, finely chopped
- 2 cloves garlic, peeled and finely chopped
- 1 tsp ground cumin
- 1 chilli, finely chopped (remove seeds if you prefer a milder chilli flavour!)
- 1 tsp salt
- 175 ml red wine vinegar
- 70 g soft brown sugar
Preheat your oven to 200C/400F/Gas Mark 6. Place the beetroot (whole and un-peeled) in a large piece of foil, drizzle with a little oil, wrap up to enclose them and place on a baking tray in the oven for an hour. After the hour is up, test each one with a sharp knife - if it passes through easily, the beetroot is cooked so remove it. Return any which aren't cooked to the oven and keep testing every 10 minutes until they are all tender.
When they have cooled, peel the beetroots, trim the ends and chop into small-ish pieces.
In a large saucepan, heat the sunflower/rapeseed oil and add the onion, carrot, celery, garlic and cumin, and cook gently for 5 minutes until softened. Add the beetroot, chilli, salt and red wine vinegar, and simmer gently for 20 minutes.
Remove from the heat, and leave to cool for a few minutes. Spoon the beetroot mixture into a blender or food processor, and blitz on the highest possible speed for 2-3 minutes until completely smooth.
Return the ketchup to the pan, then add the sugar, bring to the boil, and lower to a very gentle heat. Cook until the ketchup has reached a good consistency - mine took about 5 minutes, but it depends on the water content of your beetroot (and how thick or pourable you prefer your ketchup!).
When it has cooled slightly, pour into warm, sterilised bottles or jars. The ketchup will keep, (ideally in a cool, dark place), for 3 months, and once opened, in the fridge for 2 weeks.
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And if you’ve missed any of the recipes in my Christmas Hamper series so far, try:
- Bintu’s Spiced Tomato Ketchup from Recipes from a Pantry
- Choclette’s Homemade Chilli Sauce from Tin & Thyme
Disclosure: I am a Froothie Ambassador. These links are affiliate links – if you order a blender via these I will receive a commission, (which supports my blogging and my family – thank you!).