Beetroot & Chilli Ketchup

• Vegan
• Gluten free

• Produce

  • 1 kg Beetroot
  • 1 Carrot
  • 1 stick Celery
  • 1 Chilli
  • 2 cloves Garlic
  • 1 Red onion

• Baking & Spices

  • 70 g Brown sugar, soft
  • 1 tsp Salt

• Oils & Vinegars

  • 175 ml Red wine vinegar
  • 2 tbsp Sunflower or rapeseed oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

Found on thevegspace.co.uk

Ingredients

• 1kg 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
• 175ml red wine vinegar
• 70g soft brown sugar

Directions

• 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 arent 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.