A Mango Ketchup Recipe
A Mango Ketchup Recipe
It is not a good year for our summer fruits. We haven’t had a good rain since last Autumn (last year). But we do have our mangoes. Not as many or as big as other years before because the trees do get enough water and nutrients. Droughts can do terrible things to trees and wildlife. Anyway we live and we learn to take the good and bad as they come and go.
As usual we have more than we can eat fresh or in salads. We make mango leathers (dry mangoes in sheets), mango jam and mango ketchup. We will share our simple mango ketchup recipe.
Ketchup is a suace said to have come from Chinese or Malay (thick) “fish sauce” (like the Roman/Mediteranean ‘garum’) - you will have to look up on the Net to learn the possible etymology of ‘ketchup’ ;-)
[Preparation is simple as can be seen. All essential ingredients are shown.]
[Ketchup in bottles 2 hours later. 2 Litres of mango 1 cup of vinegar, 2 teaspoon of salt and ‘spices’ after cooking give this much sauce.]
The basic of ketchup is about preserving excess fruits in vinegar and salt. Salt, vinegar and cooking are to exclude live micro-organisms from our ketchup - so to preserve. The taste side is a magic manipulation that optimizes cost, volume, life of sauce and taste or pleasantness. There is a lot of room to vary the ingredients to ‘one’s taste’. For examples using other fruits (sweet-and-sour fruits are better than just sour - but sugar can be added ;-), adding garlic, pepper, chillie, lemongrass, makrut lime leave, tomato,…
Cooking is easy just put all ingredients in a pot and boil gently (over low heat) until reduced to thick mass. We used a hand liquidizer (stick blender) to reduce it to thick creamy solution. We used microwave to prepare the jars (about 2 minutes for those 5 jars); boiled the lids for a few minutes. We bottled the ketchup while it was hot and bubbling - filled the jar to the top to exclude air (source of micro-organisms), put the lid on the jar immediately (while hot - be careful please), then left to cool down. The ketchup should store in cupboard for a year or more. But please refrigerate after first use (openning the jar).
Mango (ripe) contains about 60 Calories per 100g (600 Calories per litre of sauce).
Ketchup is used to season meats, chicken, fish and salads even plain boiled rice. A table spoon of ‘this’ ketchup adds about 5 Calories to a meal.
Enjoy your own ketchup!
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Thank you : for reading.
Have you tried my limorade recipe? https://www.gotoknow.org/posts/592969
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Hi ยายธี :
Yes. We have made some mango 'lassi' (blended yogurt + ripe mango flesh). We have also put lassi in a freezer to make frozen yogurt (blocks/ice cream). But we have been 'lazy' lately and just scoop some yogurt into our vegie and/or fruit salads.
PS. Fruity yogurt sold at supermarkets usually contains added sugar (corn syrup fructose - a much avoided sweetener for health reasons). It is much better just to add plain yogurt to plain fruits or vice versa ;-)