Curried Beet Ketchup is a low sugar ketchup with the earthiness of beets and spicy flavors of Indian spices. Need something to dip your chips or dunk your samosas in which are not made of tomatoes? Then you must try this healthy beet chilli ketchup soon.
My heart “beets” for this much ignored vegetable which not many like to eat! You are either a beet lover or beet hater. Maybe the earthy flavor of this wondrous, highly nutritious root vegetable puts some people off. At our house too beets are not favored much. So I try to come up with ways to include these in our diet in fun and tasty ways.
You must try my chocolate beetroot cake; you will never know there are beets in them (even with a very low amount of sugar, they taste so scrumptious, this cake will be the most demanded chocolate cake recipe in your house!).
Serve them in salads (raw carrot and beet salad) or even as a soup (beetroot rasam/soup). I have even used beet greens in a curry (beet greens ambat) which we enjoy with rice. Once you make these, I am sure during every trip to the grocers, beets will always be in your shopping basket!
Now, coming back to this amazing easy beet ketchup recipe, with the amount of sugar in bottles of ketchup you normally buy in the stores, it got me thinking that maybe making ketchup with beets may warrant a lesser amount of sugar; and I was not wrong. It tasted so yumm too! The Indian in me wanted it spicy; so in went garam masala powder and of course red chilli powder with some spicy jalapenos to add to the heat! I could not believe how easy ketchup was to make, especially beetroot ketchup!
All you need to do is cook, peel and chop the beetroots (try roasting them to bring out the sweetness more; with summers and lots of power fluctuations, I decided to just boil them in a pressure cooker), blend with onions, garlic and green chillis/jalapenos and then simmer with seasonings like red chilli powder/cayenne, garam masala powder (yes, for that Indian spicy touch), vinegar, water, salt to taste and sugar (very little as beets have plenty of natural sugar in them) until you get the consistency you want. That is it!
They came out so delightfully tasty, I was already dipping my potato chips in them and loving every bite of it! So the next time you need something to put on your burgers or dip French fries in or even serve with your fritters, do make this easy and quick curried beet chilli ketchup. You will love it!
Make it as thin or as thick as you want. Slather them on burgers (mushroom veggie burger or chickpea masala burger) or serve them with samosas, baked French fries and in sandwiches too! With almost no added sugar in them and the added bonus of being highly nutritious, I do not see why this should not replace tomato ketchup altogether as a condiment.
- 1 cup boiled, peeled and chopped beetroot
- ¼ cup chopped red onions
- 2 small cloves of garlic
- 2 green chilies/jalapenos
- ½ teaspoon red chili powder
- 2 to 3 teaspoons vinegar
- 1 to 2 tablespoons sugar
- Salt to taste
- ½ to 1 teaspoon garam masala powder
- ½ cup water
- In a blender, blitz the beets, onions, garlic and green chilies to a fine paste.
- Transfer to a saucepan and add sugar, vinegar, red chili powder, garam masala powder and salt to taste. Stir in water and give it a good mix.
- Do a taste test and adjust the amount of sugar, vinegar and spices according to your taste.
- Bring to a boil and then reduce heat. Simmer on medium low heat until you get your desired consistency.
- Remove from heat, cool and store in glass bottles in the refrigerator for 2 to 3 weeks.
- Serve it with burgers, fries etc.
- Adjust the spices, sugar and vinegar according to your taste.
- If you want smooth ketchup, you can sieve it after blending and then cook until you get the desired consistency.
- Mix well before serving.
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