On Fri, 4 Dec 2009 22:15:26 -0500, Martha wrote: >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, I've never bothered making tomato ketchup, but I have made plum ketchup. It needs about 3 months to mature and then tastes really good.
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