Preparation info

  • Difficulty


  • For approx.



Appears in

Home Made

By Yvette van Boven

Published 2011

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  • 2.5 kg ( lb) tomatoes
  • 1 red capsicum (bell pepper)
  • 2 medium onions, finely chopped
  • 1 garlic clove, crushed
  • 100 ml (3 fl oz/½ cup) vinegar
  • 75 g ( oz/ cup) sugar
  • pinch of salt
  • 2 tsp grated ginger
  • 2 tsp ground paprika
  • 2 tsp nutmeg
  • 1 pinch cayenne pepper
  • 1 tbsp coriander seeds
  • 1 clove
  • freshly ground pepper


Wash the tomatoes and cut into chunks. Wash the capsicum and cut the pulp into chunks, remove the seeds. Combine the tomato, capsicum, onion and garlic and a little water in a pan and leave to simmer for approx. 1 hour. Stir occasionally to prevent burning. If necessary add a little water. Purée the sauce until smooth, away from the heat, using a hand blender. Return to the heat and add the vinegar, sugar and all spices. Leave the sauce to simmer for a further 1½ hours or until sufficiently thickened. Taste and add salt and pepper, as needed. Pour the hot sauce into sterile jars. (See instructions under jam making). Seal the jars with a suitable lid and turn upside down until cooled. The ketchup has a shelf life of 1 year. Once opened, the jar must be kept in the refrigerator.