Beetroot and Chili Ketchup from Grandma’s Garden

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.

Beetroot and Chilli Ketchup

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!

Print Recipe
Beetroot and Chili Ketchup
This beetroot and chili ketchup is a great way to use seasonal beetroot, and adds a smidge of wow to any meal you serve it with.
Beetroot and Chili Ketchup
Course Side dish
Cuisine Yorkshire
Servings
ml
Ingredients
Course Side dish
Cuisine Yorkshire
Servings
ml
Ingredients
Beetroot and Chili Ketchup
Instructions
  1. Gently simmer your beetroot in just enough water to cover it until tender, around 30 minutes.
  2. Add the deseeded chillies and get into the pan with a stick blender, blitzing it nice and smooth.
  3. Add all your remaining ingredients, give it a good stir and leave to simmer for 15 minutes or so. Stir occasionally and add a splash of water every now and then if you need to, but it should be nice and thick when you turn off the heat.
  4. Pour it into sterilised jars and keep in the fridge.
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