Sweet condiments can vary from ketchup, to sweet chilli sauce, dijon mustard to pickles and chutneys.
Below I will give you recipes for some of these to try at home.
1 tube tomato paste (make sure the only ingredients are tomatoes)
4 Tablespoons apple cider vinegar
1 Tablespoon mustard
1/4 cup+2 Tablespoons water
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/8 teaspoon cloves
1/4 teaspoon turmeric powder
1 tbsp maple syrup (organic high grade)
- Combine all ingredients and whisk until combined. You may wish to blend in order to ensure the spices are evenly mixed
- Keep ketchup in the fridge for a couple of hours, or overnight, before serving so that the flavors develop in time
- Store in an airtight container in fridge
- Will keep for 1 month if refrigerated
Sweet Chilli Sauce
4 red peppers: skinned
2 small red chilli peppers
1 medium vine tomato: chopped
1/4 inch french ginger root: grated
4 tbsp maple syrup (organic high grade)
3/4 cup apple cider vinegar
1 tsp corn flour
2 tsp salt
Pinch of black pepper
2 tbsp balsamic vinegar
Blend the peppers, chilli, tomato and ginger in a blender or food processor.
Add the remaining ingredients to a saucepan and tip in the chilli mixture (above).
Bring to boil and cook until the sauce thickens – about 15-20 minutes.
Pour into sterilised jars.
Easy Date & Tamarind Chutney
1 cup dates (whole stone removed/chopped)
1/2-1 cup water
3 tbsp tamarind sauce (no added sugar – pure tamarind)
1/2 tsp cumin seeds
1/2 tsp mustard seeds
1/2 tsp fenugreek seeds
1/2 tsp coriander seeds
1/2 tsp turmeric powder
pinch of salt
- In a small frying pan, dry toast the spices until mustard seeds pop
- In a blender add all the ingredients and blend until it becomes a smooth paste. If you need more water, add this little by little as you don’t want to lose the consistency you need to create
- Once cooled down, pour in sterilised jar(s) and keep refrigerated
- Will keep for 1 month if kept refrigerated.