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Thursday, April 23, 2015

[Indonesian Recipes] Tamarind Ketchup

I got the idea for tamarind ketchup from a cookbook called Lucid Food: Cooking for an Eco-Conscious Life by Louisa Shafia. I thought it would go great with some of the Indonesian fritters I’d planned on making. I adapted the recipe to use canned tomatoes, which I always have on hand. I also reduced the sweetness and swapped out some ingredients. Hardcore tamarind fans can up the amount of tamarind up to 1 cup.

Tamarind Ketchup | Indonesian Recipes

Tamarind Ketchup


* 1 can diced tomatoes with their juice
* 1 small onion, roughly chopped
* 1 clove garlic, quartered
* 2/3 cup honey
* 1 TB apple cider vinegar
* 1 TB salt
* 1/2 cup tamarind concentrate
* 1/16 teaspoon cinnamon
* 1/16 teaspoon allspice

Tamarind Ketchup 2 | Indonesian Recipes


Put the tomatoes, their juice, the onion and garic in a blender and blend until smooth. Transfer to a saucepan and add the honey, vinegar, salt, tamarind concentrate, cinnamon and allspice and bring to a boil over medium-high heat. Skim and remove any foam that rises to the surface. Lower heat and simmer, uncovered, until thick and the mixture coats the back of a wooden spoon.

Store covered in the fridge.

Adapted from Lucid Food

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