Lemon Ketchup
Brighten up your condiment collection with this zesty and flavorful Lemon Ketchup! A citrusy twist on a classic, this homemade recipe combines the tang of fresh lemon juice and zest with aromatic spices like turmeric, ginger, and smoked paprika for a uniquely bold taste. Sweetened lightly with granulated sugar and thickened to perfection with a cornstarch slurry, this vibrant yellow ketchup is a refreshing alternative to its tomato-based counterpart. Perfect for dipping fries, drizzling over grilled veggies, or using as a marinade base, this versatile condiment is ready in just 35 minutes and stays fresh in the fridge for up to two weeks. Elevate your meals with this easy, homemade lemon ketchup that’s bursting with zing and packed with flavor!
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Recipe Information
Ingredients
- 4 whole Lemons (juice and zest)
- 60 ml White vinegar
- 100 grams Granulated sugar
- 120 ml Water
- 2 cloves Garlic (minced)
- 1 teaspoon Ground turmeric
- 0.5 teaspoon Ground ginger
- 0.5 teaspoon Smoked paprika
- 1 teaspoon Salt
- 1 tablespoon Cornstarch
- 2 tablespoons Water (for cornstarch slurry)
Instructions
Wash the lemons thoroughly. Zest all 4 lemons and then juice them to extract about 120 ml of fresh lemon juice. Set aside the zest and juice separately.
In a medium-sized saucepan, combine the white vinegar, granulated sugar, and 120 ml of water. Place the pan over medium heat and stir until the sugar dissolves completely.
Add the minced garlic, ground turmeric, ground ginger, smoked paprika, salt, lemon juice, and lemon zest to the saucepan. Stir to combine the ingredients.
Bring the mixture to a gentle simmer over medium heat, then reduce the heat to low. Let it cook for about 15 minutes, stirring occasionally, to allow the flavors to meld together.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a smooth slurry.
Gradually pour the cornstarch slurry into the saucepan while stirring continuously to prevent lumps. Increase the heat slightly and cook for another 5 minutes, or until the ketchup thickens to your desired consistency.
Remove the saucepan from the heat and allow the ketchup to cool for a few minutes.
Transfer the mixture to a blender or use an immersion blender to blend until smooth. Taste the ketchup and adjust the seasoning if necessary.
Let the blended ketchup cool completely before transferring it to an airtight container or sterilized jar.
Refrigerate the lemon ketchup for at least 1 hour before serving to allow the flavors to develop further. Store in the refrigerator for up to 2 weeks.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.9 g | 1% | |
| Saturated Fat | 0.2 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2373 mg | 103% | |
| Total Carbohydrate | 130.8 g | 48% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 105.4 g | ||
| Protein | 3.1 g | 6% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 78 mg | 6% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 422 mg | 9% | |
*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.
