Cucumber Ketchup
Brighten up your condiments collection with this unique and refreshing Cucumber Ketchup! Combining the cool, crisp essence of cucumbers with the tangy zing of white vinegar and a subtle kick of ground mustard and turmeric, this homemade sauce offers a delightful twist on traditional ketchup. Blended to creamy perfection and thickened with a cornstarch slurry, it’s perfect as a dip for fries, a spread for sandwiches, or even a zesty salad dressing. Ready in just under 45 minutes, this versatile recipe is a must-try for creative cooks looking for a healthy, flavor-packed alternative to store-bought condiments. With its vibrant flavor and simple ingredients, cucumber ketchup is the perfect way to add a gourmet touch to your everyday meals!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 large (about 500g total) cucumber
- 1 medium white onion
- 2 cloves garlic
- 120 ml white vinegar
- 50 g white sugar
- 1 tsp sea salt
- 0.5 tsp ground black pepper
- 0.5 tsp ground mustard powder
- 0.25 tsp ground turmeric
- 1 tbsp cornstarch
- 2 tbsp water
Instructions
Peel the cucumbers, cut off the ends, and slice them lengthwise. Remove the seeds using a spoon, then roughly chop the cucumbers into small pieces.
Peel and roughly dice the white onion. Peel and mince the garlic cloves.
In a medium-sized saucepan, combine the chopped cucumber, diced onion, and minced garlic. Add the white vinegar, sugar, salt, black pepper, mustard powder, and turmeric to the pan.
Place the saucepan over medium heat and bring the mixture to a gentle boil while stirring occasionally to dissolve the sugar. Once boiling, reduce the heat to low and let the mixture simmer uncovered for about 15 minutes, or until the cucumber and onion become soft and translucent.
Remove the saucepan from heat and allow the mixture to cool for about 10 minutes.
Transfer the cooled mixture to a blender or food processor and blend until smooth and creamy.
In a small bowl, mix the cornstarch with the water to make a slurry. Return the blended mixture to the saucepan over low heat and stir in the cornstarch slurry.
Cook for an additional 5-7 minutes, stirring continuously, until the ketchup thickens to your desired consistency.
Remove from heat and let the cucumber ketchup cool completely. Transfer it to an airtight jar or container and refrigerate for up to 2 weeks.
Serve your cucumber ketchup as a dip, spread, or salad dressing and enjoy its unique, tangy flavor!
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.7 g | 2% | |
| Saturated Fat | 0.5 g | 2% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2355 mg | 102% | |
| Total Carbohydrate | 107.1 g | 39% | |
| Dietary Fiber | 7.8 g | 28% | |
| Total Sugars | 71.6 g | ||
| Protein | 8.7 g | 17% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1782 mg | 38% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
