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Fruit Ketchup

For fruit puree
  Green mangoes 1 , pureed
  Tomatoes 2 , pureed
  Guava 1 , pureed
  Water 1 Cup (16 tbs) (Or Add Enough To Make 5 Cups Of Puree)
  Vinegar 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Salt 1 Tablespoon
  Ground allspice 1 Teaspoon
  Mixed spice 1 Teaspoon
  Cinnamon 1 Teaspoon
  Cloves 4
  Onion 1 Large
  Garlic 3 Clove (15 gm)
  Chopped green ginger 1 Tablespoon
  Chilies 3
  Lemon/Lime 1 , grated rind

Peel chosen fruit, chop up and place in a saucepan with sufficient water to cover.
Cook till soft and then puree or sieve.
To every 5 cups of puree add the ingredients as listed.
The onion should be finely chopped or grated and the garlic and ginger crushed to a pulp.
Seed and then chop the chillies.
Finely grate the skin of the lemon or lime.
The mixture should be cooked over medium heat for about 30 minutes.
Stir frequently to avoid sticking.
If too thick, add a little boiling water.
Pour into sterile bottles and seal with a crown cap or cork.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Average: 4.2 (14 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1264 Calories from Fat 32

% Daily Value*

Total Fat 4 g6%

Saturated Fat 0.88 g4.4%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 5886.5 mg245.3%

Total Carbohydrates 309 g102.8%

Dietary Fiber 23 g91.8%

Sugars 256.3 g

Protein 12 g24%

Vitamin A 86.9% Vitamin C 602.4%

Calcium 30.7% Iron 21.4%

*Based on a 2000 Calorie diet


Fruit Ketchup Recipe