A ginger and chilli spiced ketchup from Nigel Slater which goes well with curry or grilled fish.
Ingredients
- 2 large banana shallots
- 200 g cherry tomatoes
- 3 garlic cloves
- 40 g ginger
- 2 small hot red chillies
- 3 tbsp groundnut oil
- 4 bananas
- 3 tbsp rice vinegar
- ½ tsp salt
Servings:
Instructions
- Peel and roughly chop the banana shallots. Cut the cherry tomatoes in half. Peel and thinly slice the garlic. Peel and finely dice the ginger. Finely slice one of the chilies, removing the seeds if you wish.
- Warm the oil in a deep saucepan set over a moderate heat, add the shallot, garlic, ginger and sliced chilli, and cook for about 20 minutes, stirring regularly, until the shallots are soft and sticky. You should be able to crush them between finger and thumb.
- Peel and chop the bananas, stir into the shallots with the tomatoes and continue cooking for 5 minutes. Stir in the rice vinegar and a ½ tsp of salt, then remove from the heat.
- Process the mixture in a blender or food processor. You can stop at any point depending on how smooth or textured you like your ketchup.
- Finely slice the remaining chilli and fry for a couple of minutes in a little hot oil until it sizzles and darkens.
- Transfer the ketchup to a bowl to serve and scatter over the hot, fried chilli. To store, transfer to a clean glass jar and store in the fridge.
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