Pumpkin Chips with Pumpkin Curry Ketchup

© 2024 | http://angiesrecipes.blogspot.com

© 2024 | http://angiesrecipes.blogspot.com

Ketchup is automatically understood to mean tomato ketchup. The word ‘ketchup’ simply describes a condiment consisting of tomatoes, sugar, vinegar, salt and spices. But if you cannot tolerate nightshade vegetables (tomato, potato, eggplant and bell pepper), you can also make the ketchup without tomatoes. Use more pumpkin instead and add a little more vinegar for acidity if necessary.
An autumnal ketchup with a strong pumpkin flavour. Like tomato ketchup, it can be used in a variety of ways and goes wonderfully with pumpkin chips/fries, burger, onion rings nachos or even grissini and many more.
Pumpkins are generally “wetter” than potatoes, so for the chips or fries, you might want to use starchy varieties like Hokkaido, sweet mama, kabocha or buttercup, to get the better result.

 

Pumpkin Curry Ketchup	Pumpkin Chips
1-1.2 kg Hokkaido pumpkin, chopped 1-2 Onions, peeled and chopped 5 Garlic cloves, peeled and roughly chopped 1 tsp Sea salt 1 tbsp Tomato paste 1 tbsp Curry powder 50-80 ml Orange juice (or water) 180 g Coconut sugar (or brown sugar) 200 ml Apple cider vinegar	1/2 Hokkaido pumpkin (about 600 g) 750 g - 1kg Ghee (or tallow, lard, avocado oil) for frying Salt flakes Rosemary leaves, to garnish (optional)

1. Cut the pumpkin in half. Scoop out the seeds (peel if skin is hard), deseed and coarsely chop the pumpkin. Peel and chop the onion and garlic cloves.
2. Place chopped pumpkins, onion, garlic, salt, tomato paste and curry powder in a large saucepan. Pour in just enough orange juice or water to initially prevent the vegetables from burning. Cook over medium heat, stirring from time to time, until the vegetables are soft and broken down. Remove from the heat and process with an immersion blender until smooth.
3. Add the coconut sugar and vinegar and cook over a high heat, stirring continuously, until the mixture thickens or reaches a consistency you like for your ketchup.
4. Transfer into sterilized jars or bottles, sealing immediately. To make the ketchup shelf-stable, place the jars in a saucepan filled with hot tap water. Bring it to a rolling boil over high heat. Keep the jars in the boiling water bath for at least 10 minutes, then turn off the heat and remove the lid. Carefully transfer jars to a kitchen towel or wooden work surface, where they can undisturbed completely cool. Listen for the “ping” of each jar as the lid seals, a good indicator that you have a proper seal. Lids have sealed correctly if you press down the center of the lid and you hear no popping or clicking. Once cold label and store in a cool, dark place. It will keep for a year or longer.
5. For the pumpkin chips, thinly slice the Hokkaido pumpkin about 6cm / 1/4 inch thick.
6. Add ghee to a deep pot, but fill it not more than half full. Heat over medium high heat until it reaches 180C/350F. If you don't have a thermometer, then place the handle of a wooden spoon in the fat. It is ready when bubbles begin to appear around the tip of the handle.
7. Add in the pumpkin slices in batches. Don't overcrowd the pot. Fry the slices for 5 minutes until the slices start to turn golden brown. Drain the slices on a baking sheet lined with paper towel. The pumpkin chips should be eaten immediately or they would lose their crispiness. You can reheat them in airdryer for 5 minutes. Sprinkle with sea salt and garnish with rosemary needles if using.

© 2024 | http://angiesrecipes.blogspot.com