Fig Tamarind Ketchup

This recipe was featured in the LA TImes and is from Sang Yoon founder of Father's Office
Photo by Hion L.
Adapted from latimes.com

PREP TIME

--

minutes

TOTAL TIME

45

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

45

minutes

SERVINGS

1

servings

Adapted from latimes.com

Ingredients

  • 2

    pounds Black Mission figs

  • 1 1/2

    cups cider vinegar

  • 1 3/4

    cups coconut sugar (11 ounces)

  • 1/2

    cup seedless tamarind pulp

  • 1

    teaspoon ground brown cardamom

  • 2

    teaspoons garlic powder

  • 1

    tablespoon onion powder

  • 1 1/2

    tablespoons kosher salt

Directions

1. Heat the oven to 350 degrees. Cut the figs in half and remove the stems, leaving the skins on. Line a baking sheet with parchment paper and roast the figs, cut side down, for 20 minutes. Remove the figs from the oven and set aside to cool completely. 2. In a 4-quart (or larger) stainless steel pot, combine the vinegar and sugar. Whisk the mixture over low heat until all of the sugar is dissolved. Add the tamarind pulp, cardamom, garlic powder and onion powder, whisking to incorporate. 3. Place the figs in a blender with the vinegar mixture and purée until very smooth (this will need to be done in batches). 4. Return mixture to the pot over very low heat to thicken, stirring or whisking occasionally. Add the salt and set aside to cool completely.

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