Zucchini ketchup: A healthier, tasty twist on your favorite condiment

Ketchup is a beloved addition to sandwiches, fries, casseroles, and other dishes. Kids 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 simple to prepare and very flavorful. Besides the taste, a significant advantage of homemade ketchup is its ingredients. Store-bought versions often contain unnecessary additives like modified starch or guar gum, which are just thickeners that reduce the quality and cost of production. 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 as a response to a bountiful harvest. Resourceful homemakers, wanting to make full use of the zucchini crops, began processing it. Its simplicity and healthy ingredients quickly gained popularity, especially in summer when zucchini is plentiful. Although the recipe seems very similar, everyone adds their twist to it.

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

Ingredients:

                          
• 6 lbs of zucchini
• 3-4 onions
• 1 apple
• 27 oz tomato paste
• 8 tablespoons olive oil
• 2 bay leaves
• 3-4 cloves
• 2 allspice berries
• 1/3 cup apple cider vinegar
• 1/2 cup sugar
• 2 teaspoons sweet paprika
• 1 teaspoon hot paprika
• 1 teaspoon oregano
• salt and pepper to taste

Preparation:

1. Grate the zucchini, add three tablespoons of salt, and mix. Set aside for 3 hours. During this time, the zucchini 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 apple and sauté for a while. Remove the bay leaves and allspice 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, sterilized jars.
8. Seal tightly and pasteurize 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!