Zucchini ketchup: A healthy homemade alternative gains fans

Ketchup is a beloved addition to sandwiches, chips, casseroles, and other dishes. Children love it, adults adore it, and spicy fans argue about its superiority over the mild version. Although it's mainly associated with tomatoes, zucchini-based ketchup has recently gained popularity.

Zucchini ketchup is a tasty alternative to traditional tomato ketchup. It is easy to prepare and very tasty. Besides the flavour, a significant advantage of homemade ketchup is its ingredients. Store-bought varieties often contain unnecessary additives such as modified starch or guar gum, which are thickeners that reduce quality and production costs. Homemade ketchup is much healthier and tastier. Since I found the zucchini recipe, I haven't bought a single bottle from the store.

The recipe for zucchini ketchup was created in response to a bountiful harvest. Resourceful homemakers began processing it, wanting to make full use of zucchini crops. Its simplicity and healthy ingredients quickly gained popularity, especially in summer when zucchini is plentiful. Although the recipe looks pretty similar, everyone adds their twist to it.

The secret to my recipe is the proper seasoning. Sweet and hot paprika ideally bring out the flavour of zucchini ketchup. I also add cloves, introducing an attractive, spicy aroma.

Ingredients:

• 2.7 kg of zucchini,
• 3-4 onions,
• 1 apple,
• 800 g tomato paste,
• 8 tablespoons olive oil,
• 2 bay leaves,
• 3-4 cloves,
• 2 allspice berries,
• 80 ml apple cider vinegar,
• 100 g sugar,
• 2 teaspoons sweet paprika,
• 1 teaspoon hot paprika,
• 1 teaspoon oregano,
• salt and pepper to taste.

Preparation:

1. Grate the zucchini on a grater, add 3 tablespoons of salt and mix. Set aside for 3 hours. During this time, the vegetable will release water.
2. Finely chop the onion, and dice the apple.
3. Pour olive oil into a pot, add allspice, bay leaves, cloves, and sauté until translucent.
4. Add the apples and sauté for a while. Remove the bay leaves, allspice, and cloves from the pot.
5. Add the zucchini and simmer until soft.
6. Add tomato paste, sugar, vinegar, sweet and hot paprika, oregano, salt, and pepper. Mix and cook for 20-25 minutes.
7. Blend and transfer the hot ketchup to clean, sterilised jars.
8. Seal tightly and pasteurise for 20 minutes.

You can use homemade zucchini ketchup to complement grilled dishes, as a dip for snacks, as a sauce for burgers or sandwiches, or as an ingredient in sauces and one-pot dishes like goulash. Enjoy!