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Peach Ketchup

Yields1 Serving

 canola or other vegetable oil, for cooking
 1 small onion, finely chopped
 2 garlic cloves, crushed
 1-2 tsp. grated fresh ginger
 2 Tbsp. tomato paste or 1/4 cup tomato sauce
 1/4-1/2 tsp. curry powder or paste
 1/4 tsp. cinnamon
 1/4 cup white balsamic or white wine vinegar
 4 large-ish peaches, unpeeled
 2-3 Tbsp. packed brown sugar
 salt to taste

In a medium saucepan, heat a drizzle of oil over medium-high heat and saute the onion for 3-4 minutes, until soft; add the garlic and ginger and cook for another minute. Add the tomato paste, curry powder and cinnamon and cook for another minute.


Add the vinegar and cook until it reduces by about half, then add the peaches, brown sugar and a pinch of salt. Cook over medium-low heat for about 15 minutes, until everything is very soft. Remove from heat and puree with a hand-held immersion blender right in the pot, or carefully transfer to a blender or food processor and pulse until smooth. Store in jars in the fridge or freezer.