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Plum eel ketchup

0
815
Kitchen Georgian
Calorie content 121.7 kcal
Portions 4 l.
Cooking time 2 days
Proteins * 0.9 gr.
Fats * 0.2 g
Carbohydrates* 29.6 gr.
* per 100 gr. product
Plum eel ketchup
Content

Eel plums (as the Hungarian variety is called) are not as sour as other varieties of plums, and allow you to prepare aromatic ketchup. They contain enough natural pectin, so the ketchup is thick. In this recipe, you are invited to cook this ketchup with the addition of bell peppers and spices with garlic. You can change the composition of spices and the amount of sugar to your liking. Grind vegetables with a meat grinder.

Ingredients

Cooking process

step 1 out of 7
Rinse the eel and pepper with cold water and remove excess moisture with a towel or simply dry. Then cut the plums into halves and remove the seeds.
step 2 out of 7
Remove the stalks and seeds from the peppers and cut them into pieces. Peel the garlic. You can put it in the microwave for 20 seconds, then the husk will easily come off.
step 3 out of 7
Twist the eel and vegetables in a meat grinder with a medium wire rack.
step 4 out of 7
Pour the resulting mass into a bowl for cooking jam, add the spices of your choice and mix well.
step 5 out of 7
Place the dishes with ketchup over low heat and simmer for 30 minutes without covering the dishes with a lid. Stir the ketchup regularly with a wooden spoon, otherwise it will burn. Be sure to remove the sample and adjust to your liking.
step 6 out of 7
Pour the prepared ketchup from eel plums into pre-sterilized jars and seal hermetically with boiled lids.
step 7 out of 7
Cool the jars under a warm blanket and store in a cold place. This ketchup is perfect with fish and meat dishes, pasta and vegetables.

Eat to your health!

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