I've made some vegetable burgers recently, and wanted to try out something different in place of relish or supermarket bought red ketchup or the brown sauce varieties. I had loads of carrots in my vegetable basket and decided to take inspiration from my recent Carrot and Coriander Hummus and thought what if I went a step further and pureed the carrots to a sauce, the result awesome.
The Raw Carrot Ketchup was sweet from the carrots, but it also delivered a light twang from the tamarind, and a little bit of warmth from the dried chilli flakes. The coriander is of course, optional. I love the flavour, so tend to throw it in lots of savoury dishes, but feel free to omit this if you so wish. I also loved how smooth the carrot ketchup was, considering it was made from raw carrots, there were no bits at all. Pour and scrape into a squeezy bottle and squirt over oven baked chips, sweet potatoes wedges, vegetable burgers and much more. Yes you read right, I did use raw carrots for the recipe. If your carrots are organic, you do not even have to peel them, just give them a good scrub. For ease I used tamarind concentrate, but you can if you so wish use **tamarind pulp or those dried pressed tamarind cakes which of course will need to be soaked and pressed of its juices, then omit or reduce the water in the recipe below.
You can try to make this ketchup in you blender, but I must tell you that I chose to try out my new Optimum 9400 Blender from Froothie. I do have a blender from a well known designer brand, and often make spreads and dips such as Hummus, but it does not offer the same creamy smooth bit- free that I got from the Optimum 9400 Blender. The other thing I noted immediately is that majority of the blenders that I have used in my life would take a good 10 - 15 minutes in reaching the point of creamy smoothness, as well as a lot of stopping and scraping down of the blitzed vegetables from the sides. Using the Optimum 9400 Blender reduced this massively. The ketchup was made literally within a minute and I hardly had to scrape the vegetables off the side. It was such a breeze to use.
This carrot ketchup is a delicious change from tomato ketchup or even brown sauce! Next watch out for my Beetroot Ketchup!
Carrot, Chilli and Tamarind Ketchup
Makes 1 pint
6 medium carrots, peeled and roughly chopped
100g sun dried tomatoes, re hydrated * or 100g sun dried tomatoes in olive oil
1 tablespoon olive oil*(omit this if using from a jar)
1 teaspoon of tamarind concentrate from a jar** see not above
300ml water ** see note above
Optional: Handful of fresh coriander or parsley
Put all the ingredients except for the water into blender and blitz until the ingredients are in literally in pieces, then stop and pour in all of the water and blitz again to smooth thick but pourable, squeezable consistency, not a puree, it has to be thick ketchup.
Keep refrigerated and use within a fortnight.