Kebab ketchup without fuss in a slow cooker

Kebab ketchup without fuss in a slow cooker

Category: Blanks

Ingredients
Tomatoes	2,5 kg
Sour apples	3 large
Bulgarian pepper	3 large
Bulb onions	4 medium
Sugar	150-200 g
Bitter pepper	1-2 pcs.
Adyghe salt	1 tbsp. l
Ginger	1 tsp with a slide
Dill, parsley	optional
Garlic	1-2 small heads
Potato starch	1 tbsp. l with a slide
Cinnamon, cloves	optional

Cooking method

• I found the recipe last summer on the SAY7 forums. If anyone goes there, they will see my last year's admiration and thanks to the author - Marina from Kiev. I slightly changed the recipe and adapted it for a multicooker. Making this delicious ketchup turned out to be even easier than on the stove.
• All vegetables (except garlic) and apples were cut as necessary - for example, I put onions whole, pepper in halves - "no fancy." I did not remove the peel from the apples, but removed the seed pods. I put everything in "slices" in a slow cooker and turned on "Stew" for 2 hours. After 2 hours, it turned out - not enough.
• I added sugar, salt and ginger and turned it on for another 2 hours. Half an hour before the end of the program, I added garlic with whole teeth and chopped greens with the stalks, left until the end of the program. Now is the time to try and add what you think is missing.
• Then, right in the multicooker, I walked over the brew with a blender (my blender and my multicooker allow you to perform this procedure without fear for the integrity of the bowl coating). I insist on exactly this order: boil and process with a blender, and not grind with a combine before cooking, because, in addition to saving effort and getting rid of washing the combine, the blender, as it turned out, completely breaks the peel and seeds in the ketchup.
• The starch was diluted in 100 ml of cold water and poured into hot ketchup. I switched on the "Steam cooking" program for 20 minutes, and at the 11th minute began to preserve. I poured it into sterilized jars straight from a working multicooker and rolled it up in the usual way.

The dish is designed for

exactly 3 liters

Time for preparing:

4.5 hours, of which 4 - without my participation

Note

What I love about kebab is sweetish, moderately spicy, thick, homogeneous. In the cooking process, you can add anything: basil, Italian herbs, cinnamon, cloves, ground allspice. Absolutely any tomatoes are suitable, even "substandard" apples - those varieties that are called "winter" and now fall unripe. Neither peel, nor seeds, nor excessive liquefaction is felt. No butter, which I think will ruin any ketchup. It is perfectly stored without vinegar - to this day, I miraculously had 2 last year's jars lying around.
Another heartfelt thanks to the author Marina.

Photo by Irina F

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And how is it in storage? And where was it kept?

[Aunt Besya]

Aunt BesyaWhile you were writing the question, I also thought about it (we are probably all a little sorcerers here) and added the answer. My twists are kept in a closet in the flower room, which is low-heated in winter, but the temperature in it is quite comfortable for home flowers. Yes, and we sometimes run there to smoke under a cup of coffee.

Dear site people, I apologize that I will not be able to answer any possible questions on this topic for several days: in the morning I leave without access to the Internet. But maybe there will be no questions, because everything is very clear: washed, put on, turned on - do not forget what is ready. I'll be back - see you.

Dear site people, I apologize that I will not be able to answer any possible questions on this topic for several days: in the morning I leave without access to the Internet. But maybe there will be no questions, because everything is very clear: washed, put on, turned on - do not forget what is ready. I'll be back - see you.

thanks for the recipe. my question is not burning. just wondering what kind of coating does your multvark have that allows you to work with a blender in it? For me, this is the most important question, since I have Orson ceramics. I really like it, but to use a blender .. Please tell me and thanks for the recipe.

As for me, it is precisely the hint of real ketchup that gives me cinnamon and cloves.

[tumanofaaaa]

tumanofaaaa, my Viconte multicooker also has a ceramic bowl coating. And the blender knives are covered with a plastic cap. Well, why not "blender", if, for example, the multicooker's own spoons are also plastic. No metal knives come into contact with the ceramic coating of the bowl. I used a blender right in the bowl several times already - I cooked squash caviar according to the CurlySue recipe. For the very first time I transferred it to another container (by the way, for some reason, in a Teflon pan), and then I thought about it, looked at the gaps and decided that there would be no trouble. Well, yes, the coating has not suffered at all: probably, modern blenders are made with such needs in mind. Now I don’t suffer from shifting - it’s convenient.

Zhivchik, I also love real ketchup and use these spices. It's just that we couldn't find their home today. But I honestly wrote that you can add them, and anything you like. Yes, new tomatoes will grow up - I will do my best to search. And added them to the ingredients list.

[TATbRHA]

And added them to the ingredients list.

TATbRHA,

What a good recipe! And what kind of Adyghe salt? I meet for the first time ..

What a good recipe! And what kind of Adyghe salt? I meet for the first time ..

Adyghe salt is salt and garlic, with various seasonings and spices, such as dill, coriander, parsley, chaman, jata, savory, black pepper, red bell pepper, etc. But the salt is not just mixed with them, but prepared in this way that the crystals of ordinary table salt have absorbed the beneficial properties of garlic, spices, seasonings and through them are transferred to dishes.

Adyghe salt is sold in supermarkets.

I was seduced by the simplicity of preparation, but I don't have a submersible blender, then probably the mixture needs to be cooled and poured into a blender? So?

and I do this according to my parents' recipe for adjika, but I don't add starch

[I insist on exactly this order: boil and process with a blender, and not grind with a combine before cooking, because, in addition to saving effort and getting rid of washing the combine, the blender, as it turned out, completely breaks the peel and seeds in the ketchup.]

Thanks for the recipe!
This year I have done LIKE 2 times, but not according to your recipe.
I insist on exactly this order: boil and process with a blender, and not grind with a combine before cooking, because, in addition to saving effort and getting rid of washing the combine, the blender, as it turned out, completely breaks the peel and seeds in the ketchup.

Only now I did not manage to break the seeds 100%. I have a good blender, Bosh, I cooked, however, less. I didn’t think I had to torment him for 4 hours. In an hour and a half or two, I crushed everything. And I didn’t like the fact that not all seeds are ground.
In the next. just try your recipe!

And one more thing: for some reason my red ketchup becomes RED after grinding on a blender. I don't really like it, because I want it to look like ketchup, not squash caviar. What can you advise?

[Zhivchik]

Hello.
Grateful Zhivchik for public relations in my absence - for an accurate and clever answer.
There is no Adyghe salt - well, you can use the usual one with the addition of your favorite seasonings. We cook for ourselves - that means, to your taste.

CurlySue, I think that red ketchup turns red precisely due to its enrichment with air during prolonged processing with a blender. A submersible and closed blender like mine works under mass of ketchup, at the bottom, and almost no interaction with air occurs. Maybe this is the case? ..The easiest way to bring back the color is to add a thick dark tomato paste, but then it turns acidic, you have to achieve the desired taste with sugar or honey.

And more about the seeds: if they do not break, maybe remove them with a spoon during the preparation of the food, before cooking? .. Although this complicates the process.

drying, well, my way is for the completely lazy. Yes, try to cook first, and then grind, the only difference is in labor costs.

Don't you need vinegar? And another question - dry ginger or root?

[Natali]

Natali... I already wrote about vinegar - I don't. Vinegar for me is a seasoning that makes food more acidic, not a preservative. In addition, I don't like the smell of vinegar, I don't even like peach compote for this reason - it smells noticeably like vinegar.
In general, the presence of vinegar or other preservatives, such as acetylsalicylic acid or an insane amount of sugar, is not of fundamental importance for the safety of the roll. The main thing is not to roll up on those days when the Moon is in the signs of Cancer, Pisces and Virgo, and this is a guarantee that canned food will avoid troubles in the form of acidification, mold and "explosion". I always strictly follow this rule, and not a single jar has ever deteriorated, although they are stored at room temperature.
Put ginger as you like, you can also grated root. I used dry ground.

Thank you very much!

Zhivchik, thank you!
Indeed, I found this salt in the market. But it turned out to be so tasty that I regretted putting it in conservation. In general, I did it without it)) Anyway, a lot of spices are added to the ketchup.
What can I say according to the recipe - a complete delight !!! Indeed, vegetables, if they are not preliminarily grinded, after boiling are practically ground into atoms. I cooked on the stove - no multi yet. On the stove in a thick-walled large frying pan, the mass boiled down in 2 hours, I mashed it, added crushed garlic, chopped fresh ginger and coarsely chopped herbs, cooked for another 10 minutes, mashed it a second time, left it on the stove and poured the boiling mass directly into the jars.
Yes, and did not add starch. Maybe because of apples, or this kind of tomato - but even without starch, the sauce turned out to be very thick.
And how delicious!
Now I cook the second portion so that everyone will have enough in winter

Yes, two hours are enough on the stove, and the liquid is often so digested that it is thick even without starch.

Tatyana, I am grateful to you! Delicious ketchup! Only I didn't have apples and ginger, but I successfully replaced them with plums and mustard seeds.

I am also very grateful to you for the recipe! Every day now I close the portion, only change the spices. Delicious ketchup, and most importantly, no problems!

[tysia]

Yes, and smart ones, tysia, Natali! Itself the same: instead I will put something, it will become even tastier ...

But today I brought a lot of tomatoes from the dacha, I want to cook another batch, but with apples. And now I'm thinking, is it possible to add grated fresh horseradish there ...

I wouldn't. In my opinion, the taste of ketchup is very kebab, but horseradish does not go well with kebab ... Horseradish goes so well!

Tatyana, what is the capacity of your multi? Will the whole portion fit into a 4.5 liter one?

[simfira]

Yes, simfira, this is the amount of food that fits into the bowl of my 4.5 liter Viconte multicooker.

And here's cinnamon and cloves to taste. Is this even about how much? 3 buds and half a spoon or how much? At least approximately

[simfira]

simfira, well, you are just smart: for me, three buds and half a spoon are ideal! Once I made one batch with a whole spoonful of cinnamon - no, not that ... Maybe someone will put more, whoever likes it.

Yeah, thanks, I'm already doing

Tatyana, thank you very much for the recipe! It turned out very tasty. Did it twice already.

And accept my gratitude from me. I liked the ketchup very much - just what I wanted. True, I did not do it in a slow cooker (in a frying pan), but it did without starch. The consistency is very good and so.

To your health and your loved ones, hostesses.

[For yourself]

Ketchup is a bomb.I liked it sooooo, it was delicious and simple. For yourself I will note here (because the admins do not want to add notes in the bookmarks) - you can get 5 bottles of carnations, 1 \ 4hl of cinnamon. In the first portion I made 150g of sugar, in the second 120.150 is better.

I also cooked this ketchup, I really liked it, we are already opening the cans with might and main. Thank you very much

And I wanted to ask, maybe someone will advise, I need to roll up the chopped tomatoes with a minimum of spices necessary for preservation and as simple as possible, for use in hot dishes in winter. Since I have a lot of tomatoes, I won't have time to deal with them seriously now. The blender and the combine are broken, there is only a Philips 1388 vegetable cutter and a Zelmer meat grinder, but the vegetable cutter is terribly bad in it.

Tanya, I’m yours forever, made ketchup, it turned out just a bomb. Oh, I tried it. Only with me with hot pepper, we love spicy. I didn't put greens, I was afraid to lose color, although I wanted not to put the garlic and it was already good, that is, it was already delicious. The color is real, the taste is abalden, the texture is real and without starch, my tomatoes were fleshy, cream and the Crimean rose (such huge pink tomatoes) were sweet, mac apples, everything is homemade.
Superrrrrr, love, kiss, bow low. Look!

An interesting recipe! You need to cook. Tell me, do you think it will be okay in the pressure cooker? Or do you need water to evaporate?

[annnushka27]

annnushka27, in a multicooker, evaporation is minimal, so I think a pressure cooker will be even more useful!

[annnushka27]

annnushka27, in a multicooker, evaporation is minimal, so I think a pressure cooker will be even more useful!

Thank you! Tomorrow we will try to bring it to life! I used to make ketchup this way too, all in pieces "by eye", but not for the winter. I somehow forgot this method, and there are no proportions. Here I talked about this method once! So tomorrow I'll try to do it right with apples!

So everyone praises it. We should try. Moreover, "no fancy"

And with a huge, huge thank you !!!
I'm doing my third batch, I feel that it won't be enough for the winter anyway. Until I tried this ketchup, we sat on the Chumak "Kuharsky sauce", yours is an excellent alternative to it, taking into account the fact that it does not contain vinegar and any preservatives. I add it to borsch frying, and pilaf, and yachts, and soups, in general, wherever I need (and where not))))) tomato paste.
I just cook on the stove, I already managed to cut my pressure cooker with a blender. It takes half the time and after the blender, I boil for another five minutes, at the same time I evaporate the excess liquid, so I do without starch. I also add 5 cloves and a little less than 1/4 tsp. cinnamon, dill, parsley. Well sooooo delicious !!!! The color, by the way, does not turn out to be red - one to one as a store and in consistency too. The bones are broken with a blender, well, some remain, you just need to blender longer.
My youngest is two and a half, we have been feeding from the common table for a long time - everything is in order.

In general, thanks again! Great recipe.

And I wanted to ask, maybe someone will advise, I need to roll up the chopped tomatoes with a minimum of spices necessary for preservation and as simple as possible

Excuse me for answering so late, but maybe it will come in handy for the future. Tomatoes can be closed without any spices or even salt. I always do it if there is no time and the tomatoes are overripe. I rub them on a grater - this way I get rid of the skins. (You probably know this method, when the tomato is cut in half and only the pulp is rubbed, and the skin remains in the hand). You can simply scroll in a meat grinder with the skins. Or even cut into slices. Bring to a boil, simmer (boiling) for 30 minutes. And - under the twist. Salt-sugar to taste, or not add at all! And that's it! All winter, they stand in the apartment as pretty

Tanya, thank you very much for the recipe! I will definitely try to do it in the summer!

Your ketchup is something !!! I made a half portion, added all sorts of herbs and a little bit of spicy Crimean adjika ... to my mind!

Yes, to the author, Thank you very much for the recipe, as I eat and remember with kind words, the most real ketchup, but I used to think that it is impossible to cook at home.

Another heartfelt thanks to the author Marina.

Made one serving. I tried something that didn't go into the jars and realized that I needed to do more. Add less sugar, more salt, and eliminate cinnamon and cloves in the next serving. But you will have to try it even when it cools down, maybe the tastes will mix and it will be more harmonious) While the clove is felt (put 3 things)

[solmazalla]

solmazalla, yes, cinnamon and cloves - not for everybody. I don't add them every time either.
On the contrary, I put a little more sugar than I indicated in the recipe: I love sweet ketchup with barbecue.

And this year I have already done "a whole basin" - sooooo we all like it. Just everything to taste. And with meat, and with potatoes, and just a sandwich with bread, I like it. Thanks again!

To your health and your loved ones!