Tomato relish and chutney to me are chopped up bits of
tomato/mango/whatever with spices and (in the case of chutney)
ginger, etc. That's not ketchup - at least not American ketchup
(known to some as catsup). That is a smooth, thickish tomato sauce
the consistency of thick yoghurt. I make all my chutney for my
curries, and would make tomato relish if we ate it, but nobody I ever
heard of makes their own ketchup (though one could) - everybody buys
it, and it used to come only in tall, slender glass jars that were
impossible to pour it out of. Now it often comes in a squeeze bottle
which is much more convenient.
http://www.epicurious.com/recipes/food/views/Homemade-Ketchup-109037
If you try making this, be aware that the combination of tomato and
sugar is going to want to go dark brown on the bottom of the pan
quite easily.
My husband has always preferred to add ketchup to his mother's (and
our) home-made spaghetti sauce on his plate...but sometimes cheats
when he cooks the spaghetti and instead adds some vinegar, clove, and
sugar to the sauce (NOT the way I like it, though!).
Ketchup is a tomato based condiment
with vinegar in it, often kept on the table to be put on hamburgers,
hot dogs, French fries along with mustard.
Hmmmmm - I wonder then if it might be the same as what we call
Tomato Relish - much nicer than Tomato Sauce - perhaps a cross
between that and Tomato Chutney !!!
David
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Martha Krieg mkr...@rc.net in Michigan
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