Looking for a tasty sauce to add to roasted veggies, veggie burgers, or a breakfast scramble, but don’t want to spend all day in the kitchen making it? Bright, tangy, and naturally sweet, this curried mango ketchup provides a wholesome alternative to traditional condiments and requires just 20 minutes of active preparation time. Made from whole-food, plant-based ingredients and free of refined sugar, it features a blend of ripe mango, fresh tomatoes, and aromatic spices like curry and ginger. A touch of maple syrup and apple cider vinegar adds the perfect balance of sweetness and acidity.
Tips:
Gluten-free version: To make this recipe gluten-free, use a gluten-free curry powder.
Storage: Store in an airtight container in the refrigerator for up to 3 weeks.
For more inspiration, check out these tasty ideas:
- Raspberry Vinaigrette
- Sweet Potato Poppy Seed Dressing
- Rosemary-Apricot Preserves
- Ginger and Blueberry Balsamic Glaze
- ½ cup chopped onion
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1½ cups chopped tomatoes
- ½ cup chopped mango
- ½ cup apple cider vinegar
- ÂĽ cup pure maple syrup
- 1 teaspoon curry powder
- ÂĽ teaspoon sea salt
Instructions
- In a large skillet cook onion, ginger, and garlic over medium 3 to 4 minutes or until tender, stirring occasionally and adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add the remaining ingredients and ÂĽ cup water. Bring to boiling; reduce heat. Simmer, uncovered, 15 minutes or until tomatoes and mango are very tender, stirring occasionally. Remove from heat. Cool slightly.
- Pour into a blender. Cover and blend until smooth. Pour into an airtight container. Chill at least 1 hour before serving.
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