Blueberry Ketchup Recipe

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1 vote | 1685 views
Servings: 1


Cost per recipe $13.68 view details
  • This 'ketchup' is really an Americanized chutney. It freezes well and goes with any poultry, ham or possibly burgers.
  • 2 Tbsp. vegetable oil
  • 1 med onion, chopped
  • 1 Tbsp. fresh garlic, chopped
  • 1 Tbsp. fresh ginger, peeled and chopped
  • 2 pt fresh blueberries, rinsed and liquid removed
  • 2 med tomatoes, peeled, seeded and minced (about 1 c.)
  • 2 lrg plums, pitted and minced Zest of 1 large lemon, cut into strips
  • 1 Tbsp. fresh lemon juice
  • 1/4 c. dark brown sugar, firmly packed
  • 1 tsp grnd cardamom
  • 1 tsp grnd coriander
  • 1 1/4 tsp grnd cinnamon
  • 1/4 tsp grnd cloves
  • 1 tsp freshly grnd black pepper, or possibly a mix of black, white, red and green peppercorns
  • 1 sm dry red chili, crumbled Coarse (kosher) salt to taste


  1. Heat oil in large, heavy-bottomed saucepan over medium-low. Add in onion and cook till translucent/soft, about 8 to 10 min. Stir often and adjust heat if necessary so onions don't brown. Add in garlic and ginger; cook 2 min. Add in remaining ingredients and stir well. Increase heat to medium and cook till mix starts to simmer. Reduce heat to low and keep simmering for 30 min; then remove from heat.
  2. Allow blueberry mix to cold slightly; then puree in blender or possibly food processor. Return puree to saucepan and bring to brisk simmer. Cook till thick, about 1 hour, stirring occasionally to prevent scorching. Remove from heat and cold.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1289g
Calories 1026  
Calories from Fat 273 27%
Total Fat 31.15g 39%
Saturated Fat 2.46g 10%
Trans Fat 0.7g  
Cholesterol 0mg 0%
Sodium 42mg 2%
Potassium 1790mg 51%
Total Carbs 197.3g 53%
Dietary Fiber 25.9g 86%
Sugars 148.25g 99%
Protein 10.73g 17%
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  • Sandy Ibrahim
    I love making ketchup out of blackberries, too!
    I've cooked/tasted this recipe!

    Leave a review or comment