Homemade courgette ketchup: A must-have winter staple

Homemade courgette ketchup is incredibly popular. It seems to be one of the favourite preserves prepared with courgettes recently. Such homemade ketchup is an excellent alternative to store-bought ones, which usually contain many sugar and other additives. Be sure to give it a try.

Preparing homemade courgette ketchup will not cause anyone major problems. And it's worth making because, in winter, it serves more than just as ketchup. It works great as a base for many sauces and a complement to meats, casseroles, sandwiches, etc.

Remember that when pouring hot ketchup into jars, you must ensure that the water used for pasteurising the jars is also hot. Do not pasteurise hot preserves in cold water and vice versa - do not pasteurise cold preserves in hot water.

Ingredients:

• 3 kg courgettes,
• 1 kg onions,
• 6 red peppers,
• 4 tablespoons salt,
• 600 grams of tomato paste,
• 2 teaspoons black pepper,
• 2 teaspoons sweet paprika,
• 2 teaspoons curry powder,
• 300 grams sugar,
• 240 ml vinegar.

Preparation:

1. Wash the vegetables and peel the onions. Then, chop them finely.
2. Transfer the vegetables to a pot and sprinkle with 4 tablespoons of salt. Stir and set aside for around 1 hour.
3. After this time, start heating the mixture (do not drain the water). Cook the mixture for about 30 minutes.
4. After this time, set the vegetables aside to cool.
5. Once cooled, blend the mixture and add the tomato paste, pepper, curry powder, sweet paprika, sugar, and vinegar. Mix it all and bring it to a boil once again.
6. Pour the hot ketchup into sterilised jars. Close them tightly and place them in a pot with hot water. Pasteurise for about 15 minutes.