Plum ketchup to serve with meat or cheese

Plum ketchup to serve with meat or cheese

By
From
Lagom
Makes
2 bottles
Photographer
Yuki Sugiura

Plums grow in our garden in Sweden, but the trees are so old and temperamental, it's hit and miss as to whether they will fruit or not. When they do, we make the most of the precious crop by preserving them. This is a dark, rich autumnal condiment that is perfect with meat, especially bacon or sausage sandwiches. However, it also works well as a chutney for cheese.

Ingredients

Quantity Ingredient
500g plums, pitted and roughly chopped
250g ripe tomatoes, roughly chopped
4 garlic cloves, roughly chopped
2 red chillies, deseeded and roughly chopped
250g dark brown sugar
200ml red wine vinegar
3 tablespoons balsamic vinegar
2 tablespoons fish sauce
2 star anise
1 cinnamon stick

Method

  1. Tip all but a handful of the chopped plums and half of the tomatoes in a large saucepan. Add the garlic and chillies and bring to a gentle simmer for 20 minutes, until the tomatoes and plums have collapsed. Transfer to a food processor and blitz until smooth.
  2. Return the purée to the pan, bring to the boil and add the remaining plums and tomatoes, sugar, vinegars, fish sauce and spices. Let it bubble for about 40 minutes, stirring frequently. Remove the star anise and cinnamon and pour into 2 sterilized bottles.
  3. Allow to cool completely before sealing and keeping in a cool, dry spot for up to 2 months. Once opened, the ketchup will keep in the fridge for 3 weeks.
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