Yield: Yields about 1-3/4 cups.
With the underlying tart note provided by tamarind, this somewhat chunky conserve blends sweet, tart, and spicy in one brick-red mouthful. I like to top a grilled turkey burger or fatty fish, such as tuna or salmon, with this ketchup. Sometimes I’ll purée it and brush it onto chicken pieces during the last few minutes of grilling. A spoonful gives some oomph to a bowl of vegetarian chili.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The ketchup will keep well in the refrigerator for about a month.
We haven't received any reviews yet for this recipe.
Have you made it? Tell us what you thought!
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?