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The origins of ketchup go much further back.Ketchup started out a century and a half ago as a CHUTNEY.
If you want something more imaginative than the sugary carbo-rich crap from Heinz and Hunts, try MAKING a chutney with tomato sauce, vinegar, proper spices, a pinch of salt and pepper, and maybe even a tiny bit of heat from the chilies.
It's not a sin to add a little sugar but whoa Nellie, keep it to a maximum of maybe 2 grams per liter of chutney sauce.
Or you could just begin to explore the entire WORLD of chutneys, there are literally hundreds of chutney sauces out there, try some of them, you might be pleasantly surprised.
While there are similarities to chutney, there are also distinct developmental trees.