Sharp tart Blackberry Ketchup with earthy cinnamon, cardamon, allspice, coriander and a fiery chipotle kick.
Get your tongue all tangy and wrapped up in something hot.
This dish will topple any belief that vegan food can’t be simple to put together.
- When you’ve freshly foraged a bagful of blackberries on your local country or park walk
- When you’re fed up with the standard tomato ketchup and fancy moving up a notch on your culinary skills
- When you fancy a sharp kick to go with your potato chips
Blackberry Ketchup was inspired after a foraging walk laden with a massive bagful of freshly picked ripe blackberries that needed using up.
Ketchup or catsups, as once known are savoury sauces due to their vinegar quotient. They should be consumed within a couple. Of months. With less sugar than chutneys, they offer a tarter flavour.
This Ketchup is a vegan condiment and paleo.
What equipment to use
For this recipe, I suggest:
Cheese nylon cloth or muslin bag
What to do next
Tag me on @ethiveganquantum on Instagram to show me what you’ve made and let me know you’re happy for me to share.
My recipes are featured in vegan speciality publications: Nourished, Vegan Life, Plant Based and Vegan, Food and Living.
Order my first self-published book, “Essence: The Beginner’s Guide to Veganism” part of the three-part Circle of Food series. My second book “Presence: The Ascending Vegan” – which explores how to maintain a vegan practice is out in 2027 – I have compiled all the chapters including recipes.
Going strong since 2013.
- 1kg blackberries
- 150ml filtered water
- Pickling spices
- ½ inch cinnamon stick
- 2 cardamon pods, seeds
- 2 Allspice
- 1tsp coriander seeds
- 300ml vinegar
- 1 chipotle dried chili, deseeded
- 200g unrefined cane sugar
- Deseed chili by cutting lengthwise, but not through the stem.
- Wash the blackberries and place into a large saucepan with the water. Simmer for about 15 minutes until it forms into a puree.
- Allow to cool and sieve through a cheese nylon cloth or muslin bag. Discard the pulp (I normally return the seeds scattered to the ground).
- Return the blackberry puree to the saucepan.
- Grind the spices in a grinder and add with the vinegar, sugar and chipotle to the puree.
- Simmer the puree until it forms into a relatively thick sauce. Remove and discard the chipotle and place the ketchup into hot sterilised jars. Allow to cool for about 10 minutes and seal.