Pumpkin Ketchup
Blood Sugar: 5Servings: 4Preparation Time: 35minMeal Category: Snack
Micronutrients:Vitamin ACalciumMagnesium
Macronutrients per 100g
Energy
37kcal
Sugar
6g
Fat
0g
Fiber
1g
Sat fat
0g
Protein
1g
Carbs
9g
Sodium
3mg
Ingredients
- 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
Preparation
- Wash, halve, deseed, and dice 500g Hokkaido pumpkin.
- 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.
- Remove the pot from the heat and puree everything in the pot using an immersion blender.
- Season the puree with 4 tbsp Apple cider vinegar, 1 tsp mild Curry powder, Salt, and Pepper to taste.
- Fill the ketchup into sterile jars and seal them. Store opened jars in the refrigerator and consume the ketchup within 1 week.
Micronutrients % of RDI
Iron
1% of RDI
Magnesium
9% of RDI
Vitamin C
5% of RDI
Omega 3
0% of RDI
Vitamin A
20% of RDI
Calcium
17% of RDI
Folate
8% of RDI
Good to know
Store opened jars in the refrigerator and consume the ketchup within 1 week.
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