I’m getting quite into ketchup. I mean, I’ve been quite into ketchup since I discovered bacon sandwiches, but it wasn’t until I made my first BBQ sauce that I realised you can improve on the stuff you get in bottles from the supermarket. It wasn’t until Yorkshire Grub’s Blackberry Ketchup that I realised you could do it pretty easily. So, in that spirit, here’s a Beetroot and Chili Ketchup, courtesy of my Grandma’s garden.
A good ketchup you made yourself just takes any meal you’re serving up a level, like putting home-made bread on the table. It says, ‘sure, I put the effort into making this meal, but I took it one step further than you expected and BAM’. Because no-one’s going to be upset if you cooked them a burger and chips and you get out some Heinz, but you’ll definitely get bonus points if you plonk down a dish of some interesting ketchup you made yourself.
And they should be impressed because, frankly, this is way better than the off-the-shelf stuff.
We’re deep into beetroot season now and this sauce is a great way to make use of that. Even better if you can dig them out of the ground yourself (shout-out to my grandma, who’s 89 and still growing veg).
Beetroot brings a brilliant sweet earthy note to the sauce. Plus, there’s something at once very British and, thanks to that deep purple, very exotic about a jar of this beetroot and chili ketchup.
Once you’ve given this a go, I’d definitely advise you to give your own ketchup recipes, too. This is loosely based on the blackberry ketchup I made a month or so back (ketchup history through the link, by the way!) and I can’t wait for rhubarb season to come around so I can give that the same treatment.
One last thing – Yorkshire Grub is going to be at the Veg Out Christmas Market at Sheaf St. Cafeteria on December 4th. I haven’t finalised what we’ll be selling yet, but beetroot and chili ketchup is looking like a strong candidate. It would be cool to see you there!