Peel and roughly chop the banana shallots. Cut the cherry tomatoes in half. Peel and thinly slice the garlic. Peel and finely dice the ginger. Finely slice one of the chilies, removing the seeds if you wish.

He's an avid hater of tomatoes. While he's ok with tomatoes in ketchup, he'd just as soon never have to eat tomatoes of any kind. Toast the star anise, coriander seeds, mustard seeds, peppercorns and cloves in a small dry pan over a low heat until they are fragrant.

Fresh or Pre-cooked beets?

When the desired consistency has been reached, fill the ketchup to the brim with the help of a filling ring in previously hot-washed bottles with twist-off closures and immediately close tightly. Turn the bottles upside down for a while. Sweet delicious beets are one of my favorite root vegetables! If you dislike beets, I promise this Balsamic Beet Ketchup will change your mind. It’s the perfect sweet & savory condiment that is a fun stand in when you want something a little more exciting than traditional tomato ketchup. Jump to Recipe Tomato Free Ketchup Natural * Vegan * Low in Sugar - 100% plant based and 100% natural: We don't add any artificial ingredients, high fructose corn syrup or other refined sugars to any of our recipes. If there’s a recipe that showcases how gorgeous beetroot can be, we think we’ve found it. We’ve used a mixture of golden and candy beetroots, marinated them in lemon and then finished them off with fresh orange slices and a piece of white fish. Result? A vibrant and healthy recipe perfect for those warm summer evenings. Today's recipe is one that was inspired by the Indian pavilion. There was a beet ketchup available for sale, and my husband JUMPED on it.

I am a former ketchup FIEND, and have deeply missed the tomato goodness that puts my body into a rough place. This beet ketchup is EXACTLY what I needed and I am so grateful!!! I'm a self-confessed hoarder of used bottles and jars, not much makes it into the recycling bin, just in case I need it for my next preserving project.

Or, how about...?

Boil everything down. To do this, let the food simmer over medium heat without the lid until enough liquid has been reduced and the consistency desired for the ketchup has been reached. This process takes several hours, depending on the heat, the size of the pot and the desired consistency. Stir again and again in between, season to taste and, if necessary, season.

Of all the small, edible rituals that season the day – late morning coffee and cake; green tea and fruit in the afternoon; plain, unsullied goat’s yogurt at dawn – there are few I enjoy more than our working breakfasts. Shopping done. Oven on. Camera primed. Notebooks at the ready. We then sit down to that first meal. There might be mushrooms on toast, Cumberland sausages from Mr Godfrey or cheese sandwiches, their filling dripping out on to the grill, sending out a ribbon of savoury smoke to set off the fire alarm.This week there was horseradish-hot beetroot ketchup for sausage sandwiches, but we made another, too, a silky, ochre dip with bananas and ginger that was destined for grilled fish, but would have been just as welcome for a massaman curry or a bowl of steamed white rice.