Tomato Mango Ketchup

Name: Tomato Mango Ketchup | KitchenAid US
Prep time: 0
Cook time: 0
Total time: 0
Yield: 3
Ingredients: salt and freshly ground black pepper, to taste; salt and freshly ground black pepper, to taste; 1 tablespoon tomato paste; 3 tablespoons white vinegar; 2 tablespoons granulated sugar; 1/2 medium onion; 1 garlic clove; 1 large mango, peeled and cored; 1 pound fresh Roma tomatoes, halved or 1 (14 oz) can whole, peeled San Marzano tomatoes

KitchenAid Chef

Homemade ketchup not only possible, it’s downright easy. Subtly sweet and fruity, with hints of mango and a punch of vinegar, it is the perfect dip for fried potatoes or topping for the ultimate burger. You’ll never buy store-bought again.

Serving

3

Ingredients

salt and freshly ground black pepper, to taste

1 tablespoon tomato paste

3 tablespoons white vinegar

2 tablespoons granulated sugar

1/2 medium onion

1 garlic clove

1 large mango, peeled and cored

1 pound fresh Roma tomatoes, halved or 1 (14 oz) can whole, peeled San Marzano tomatoes

Step by step

Juice tomatoes (with their juice if using canned tomatoes), mango, garlic, and onion through the sauce screen with pulp control closed. You should end up with about 2 cups of liquid.
Place tomato juice in a medium saucepan along with sugar, vinegar, and tomato paste. Bring to a boil and simmer for 30 to 40 minutes or until mixture is significantly reduced and the consistency of ketchup. For a smoother, shinier ketchup, blend or pulse briefly in a food processor. Ketchup will keep, refrigerated in a jar or airtight container, for 1 to 2 weeks.