Plum Ketchup – a delicious recipe with plum, shallot, black pepper, coriander seed, garlic, vegetable oil. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Wash and halve the plums and remove the pits.
2
Peel and slice the shallots.
3
Roughly grind peppercorns and coriander seeds with mortar and pestle.
4
Peel and thinly slice garlic cloves.
5
In a large pot, heat oil and saute the shallots until translucent. Add salt.
6
Add honey, red wine, pepper and coriander, bay leave and cinnamon stick, bring to a boil and add plums.
7
Reduce heat and gently simmer for about 20 minutes until ketchup gets a jam-like consistency.
8
Remove bay leave and cinnamon stick.
9
Add horseradish and puree in a blender or with an immersion blender.
10
Fill hot into prepared canning jars and store in a cool place for up to 3 months.
282
kcal
Calories
4
g
Fat
65
g
Carbs
6
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 lb plum, 1 lb shallot, 1 teaspoon black pepper, 1 teaspoon coriander seed, and more.
Yes, Plum Ketchup falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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