Pumpkin Ketchup
Blutzucker: LowPortionen: 4Zubereitungszeit: 35minMahlzeit: Snack
Mikronährstoffe:Vitamin AVitamin CIronFolateMagnesiumCalcium
Makronährstoffe pro 100g
Energy
37kcal
Sugar
6g
Fat
0g
Fiber
1g
Sat fat
0g
Protein
1g
Carbs
9g
Sodium
3mg
Zutaten
- 500g / 17.64oz Hokkaido pumpkin
- 500ml / 16.91fl oz direct (no added sugar) Apple juice
- 4 tbsp Apple cider vinegar
- 1 tsp mild Curry powder
- Salt
- from the mill Pepper
- 500ml / 16.91fl oz direct (no added sugar) Apple juice
- 4 tbsp Apple cider vinegar
- 1 tsp mild Curry powder
- Salt
- from the mill Pepper
Zubereitung
1. Wash, halve, deseed, and dice 500g Hokkaido pumpkin.
2. In a pot, bring 500ml / 16.91fl oz Apple juice to a boil with the pumpkin, and simmer with a closed lid over low heat for about 15 minutes, stirring occasionally.
3. Remove the pot from the heat and puree everything in the pot using an immersion blender.
4. Season the puree with 4 tbsp Apple cider vinegar, 1 tsp mild Curry powder, Salt, and Pepper to taste.
5. Fill the ketchup into sterile jars and seal them. Store opened jars in the refrigerator and consume the ketchup within 1 week.
2. In a pot, bring 500ml / 16.91fl oz Apple juice to a boil with the pumpkin, and simmer with a closed lid over low heat for about 15 minutes, stirring occasionally.
3. Remove the pot from the heat and puree everything in the pot using an immersion blender.
4. Season the puree with 4 tbsp Apple cider vinegar, 1 tsp mild Curry powder, Salt, and Pepper to taste.
5. Fill the ketchup into sterile jars and seal them. Store opened jars in the refrigerator and consume the ketchup within 1 week.
Mikronährstoffe % des Tagesbedarfs
Iron
14% of RDI
Magnesium
19% of RDI
Vitamin C
50% of RDI
Omega 3
0% of RDI
Vitamin A
0% of RDI
Calcium
4% of RDI
Folate
10% of RDI
Gut zu wissen
Store opened jars in the refrigerator and consume the ketchup within 1 week.
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