Grape ketchup

Everyone is familiar with tomato ketchup, but not everyone is aware that ketchup actually has its roots in China and Malaysia, where it was made from fish juices and mushrooms. This served as a perfect inspiration for preparing ketchup using other ingredients. This variation is wonderfully refreshing with light, herbal tones.

Creation by Tjitze van der Dam, Culinair #AnnoNu, Purmerend, the Netherlands.

Recipe makes 650 grams.