Nightshade-Free Carrot Ketchup
This Carrot Ketchup was born from an obvious need for a tasty, healthy ketchup substitute during my time on the autoimmune protocol. But as a lifelong ketchup-lover, I was worried that it just wouldn’t be good enough. I mean, I was a ketchup addict. If I didn’t quite like a dish, I could just put ketchup on it and be happy as a clam. It had been especially helpful as an aid to make organ meats more palatable. But look at this stuff! It has the same gorgeous red color of real ketchup and an unbelievably similar taste. In fact, how great this recipe turned out is what inspired me to try No-Tomato Sauce, which is still one of my most popular recipes. So if you’ve been missing ketchup on the AIP, too, or have to avoid nightshades for some other reason, give this stuff a try! Thanks to the vinegar, it keeps well in the fridge, but I wouldn’t hang onto it for more than two weeks.
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Carrot Ketchup
Ingredients
- 12 ounces carrot
- 6 ounces beet chopped
- 1/4 cup apple juice
- 3 tablespoons honey
- 2 tablespoons apple cider vinegar omit for low-histamine
- 1/2 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon ground ginger
Instructions
- Place a steamer basket in the bottom of a large stockpot, then add water to just below the basket.
- Place the carrots and beet pieces in the basket, then bring to a boil. Reduce the heat to medium-low, cover, and simmer 10-15 minutes, until the carrots and beet are soft.
- Combine all ingredients in a blender and process until smooth.
- Transfer the mixture to a small saucepan and bring to a boil, then simmer at medium-low for 20 minutes.
About how long should this stay good?
I made some about 5 days ago and it’s delicious!! I have used it as a dressing for salad. I have used it as a dip for my burgers, pork chops & roasted broccoli.
Food safety regulations suggest three days in the fridge for most foods. I’m so glad you like it!!!
Hi there can you recommend different spices to use so this can be LowFodmap too? Thanks!
You would have to omit the apple juice, honey, garlic powder, and onion powder. You could try swapping the honey for maple syrup and the apple juice for equal parts maple syrup and garlic-infused oil but since I’ve never tried it myself, I can’t say how it would come out. Let us know how it goes if you give it a try!
Hi, does this freeze well? I’m thinking I could fill an ice cube tray with it and just pop out what I want when I need it, especially if it’s just for dipping and livening up a meal.
Thanks
That’s a great idea! I haven’t had reason to freeze any yet myself, so I can’t speak from experience, but I don’t see why any of the ingredients would present a problem. My only concern would be freezerburn if the tray doesn’t have a lid.
Hi
I tried out the recipe and I loved the results
But if I want a preservative then what should I use please
Hi Bonita! I can’t speak to that because I have never used any preservatives in my food. My preferred method is to simply freeze the recipe in portions and thaw out as needed. I’m glad you enjoyed the recipe!
How many carrots do you use for this recipe? Thanks 🙂
12 ounces.