Makes 1 medium-large jar
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  1. Heat the oil in a very large saucepan over a low heat and cook the onions and celery for 5-6 minutes until softened. Add the garlic and cook for five minutes longer, stirring often. Stir in the spices and cook for one minute.
  2. Add all of the remaining ingredients and bring to the boil, then reduce the heat and simmer gently for 45-50 minutes until reduced by roughly half. Discard the cinnamon stick.
  3. Whizz with a stick blender until smooth, then strain through a sieve into a bowl. The ketchup will thicken a little when it cools, but if it seems very runny, put it back on the heat and cook a little longer, stirring often, until reduced. Store in an airtight container in the fridge.
 

Nutrition Facts

Per serving: 90kcals, 2.9g fat (0.6g saturated), 15.9g carbs (13.3g sugars), 1.1g protein, 1.6g fibre, 0.009g sodium

Gluten-freeDipsDairy-freeLunch & snacksSpecial OccasionsCuisinesBarbecueMake it HealthyVegetarian

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