Fig-tamarind ketchup
Fig-tamarind ketchup is sweet from the figs and coconut sugar and it is sour from cider vinegar and tamarind with smokey floral undertones of cardamom. It is spectacular with a platter of salty cured meats. Make it in large quantities — jars of homemade ketchup make nice gifts.
From the story: Master Class: Ketchup (hold the tomatoes)
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.
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.
Place the figs in a blender with the vinegar mixture and puree until very smooth (this will need to be done in batches).
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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