Recipe: Courgette Ketchup

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This ketchup variation uses courgettes, onions and curry along with tomatoes. Once canned, the ketchup keeps for up to twelve months. Recipe by Marie-Thérèse Schmied,

Ingredients for 3.5 litres:

  • 2 kg courgettes
  • 40 g salt
  • 1.5 kg tomatoes
  • 600 g onions
  • 450 g cane sugar
  • 600 g vinegar
  • 5 g paprika (regular or smoked)
  • 5 g curry powder
  • 5 g pepper


  1. Grate the courgettes, add the salt and mix well.
  2. Cover and allow the courgettes to stand for at least 1 day, then drain off the liquid and squeeze them well.
  3. Coarsely chop the tomatoes and onions and spread them out on a baking tray.
  4. Sprinkle with 2-3 tablespoons of sugar and some salt.
  5. Bake in the oven at 250oC using top and bottom heat until soft (about 30-45 minutes).
  6. Allow the mixture to cool, then pass it through a food mill to remove the skin and seeds.
  7. Place all the ingredients in a large pot and simmer for 2 hours.
  8. Blend or purée the mixture to obtain a smooth ketchup consistency.
  9. If necessary, reduce the mixture a little more on the cooker to obtain the consistency you want.
  10. This recipe makes approximately 3.5 litres of ketchup
  11. Sterilise jars or bottles (wide mouth jars work best).
  12. Ladle the ketchup into the jars (see below for canning tips).
  13. If using a pressure canner, cook for 30 minutes at 90oC.
  14. When properly canned, the ketchup will keep for about 12 months. Once opened, store the ketchup in the refrigerator and use it as soon as possible.

You can find canning tips here.