How to Make Mango Ketchup- Spicy Mango Ketchup Recipe

Fresh Sliced Mangoes

Mango is known as the "the king of fruit." California is home to a big crop of Green Keitt Mango, are the best-tasting variety. These California mangoes are available from late July to mid- October.

Mangoes are in season during the summer season, so take advantage of the ripe fruit then, which will have intense natural sweetness. Mangoes have an intensely sweet and luscious texture that is hard to resist.

Cooking softens the texture and brings out its natural sugars. 

Here are some tips and an excellent recipe for enjoying the world's most popular fruit.

Spicy Mango Ketchup Recipe

This easy recipe prepares unique tangy mango ketchup. 

Use this mango ketchup the same way you would use tomato ketchup. It is especially good on hamburgers, chickens, hotdogs, sandwiches, fried or steamed sea foods, crab cakes and spread on a BLT.

You can use it fresh for clarity of flavor in salads and relishes.


INGREDIENTS:

1 mango, peeled, flesh chopped (If there are no fresh mango available you can use canned mangoes. I tried this high quality canned mangoes from Dole.)

1/4 cup (45 g) chopped tomato
1 tablespoon (15 ml) rice vinegar
1/4 cup (60 ml) pineapple juice
Salt

1 tablespoon (8 g) chili powder
1 teaspoon (2 g) ground cinnamon
1/2 teaspoon ground nutmeg
2 teaspoons (5 g) ground cumin
2 teaspoons (10 ml) canola oil
2 cloves garlic, minced


COOKING DIRECTIONS:

1) In a large, dry, nonstick skillet, toast the chili powder, cinnamon, nutmeg, and cumin until fragrant and beginning to smoke. 

2) Add the canola oil and stir in the garlic, mango, and tomato. Cook for 5 minutes on low heat. 

3) Add the vinegar and pineapple juice. Let cool slightly and transfer to a blender. 

4) Blend until smooth. 

5) Add salt to taste. 

6) Keep covered in the refrigerator for up to 1 week.


Try One of These Delicious Ketchup Recipes:

How to Make Plum Ketchup? - Spiced Plum Ketchup Recipe

How to Make Homemade Smoked Tomato Ketchup- Healthy Homemade Ketchup

Mango Ketchup Cooking Tips

a) Adding vinegar improves the familiar flavor just enough to elevate this combination to delicious level. 

b) Use light vinegars for this combination—Champagne, rice, or sherry—although a basic white vinegar works as well. I usually get mine from Amazon.com. Try my favorite band, https://amzn.to/2XgNFOj

Avoid red wine or balsamic vinegars here (they’re great for other combinations), as their strong tastes and dark colors will overwhelm the flavor combination.

c) For less than perfectly ripe mango, consider waiting a few days before using it or roasting it with orange juice to bring out the sugars.

d) Cinnamon gives the mango a contrasting flavor factor compatible with both you savory and sweet foods. 

e) This mango ketchup recipe uses ground cinnamon as seasoning and toasts it to improve its flavor. 

Grind your own cinnamon by chopping the sticks roughly with a knife and then grinding in to a spice grinder or cleaned-out coffee-bean grinder. This will give fresh cinnamon flavor.

Mango Health Benefits

Eating mangoes regularly can help your skin, hair, eyes, heart and immune system.

Mangoes are low in calories and sodium.

Mangoes are also full of vitamins and antioxidants, especially vision-protective vitamin A: one mango provides 45% of your daily value.

The antioxidants lutein and zeaxanthin found in mangos help your eyes in several ways.

Other phytochemicals are present in mango peel and pulp, such as the triterpene and lupeol.


Other Mango Nutrition Benefits

1 cup of fresh mango slices provides:

1 gram of protein

3 grams soluble fiber

12 % daily value for vitamin E

17 % daily value for vitamin B6

Mango is super rich in beta-carotene

3 mg sodium

28 grams carbohydrate

0.5 grams fat (0.2 monounsaturated fat, 0.1 g polyunsaturated fat)

Mango also supplies about 75% of the daily minimum vitamin C intake. This nutrient is needed to produce collagen.  Collagen is a type of tissue that gives skin its elasticity and helps prevent wrinkles and skin sagging.

Does Mangiferin Prevent Cancer?

Mangoes may protect against cancer. The fruit packs over a dozen types of polyphenols.

Mangoes are a good source of Mangiferin. Mangiferin (1,3,6,7-tetrahydroxyxanthone-C2-ß-D-glucoside) is a bioactive ingredient predominantly isolated from the mango tree and fruits, with potent antioxidant activity and multifactorial pharmacological effects.

Mangiferin protects against several human cancers, including lung, colon, breast, and neuronal cancers, through the suppression of tumor necrosis factor a expression, inducible nitric oxide synthase potential, and proliferation and induction of apoptosis.

Several research studies indicated also its ability to inhibit cancerogenesis and cancer cells growth by apoptosis induction in vitro and in vivo. 

Mangiferin is also antidiabetic, antitumor, lipometabolism regulating, cardioprotective, anti-hyperuricemic, neuroprotective, antioxidant, anti-inflammatory, antipyretic, analgesic, antibacterial, anti-viral and immunomodulatory effects. 

Based in latest scientific studies, mangiferin decreased diabetic-enhanced lipid peroxidation products - thiobarbituric acid reactive substances (TBARS) formed as degradation products of fats - down to the healthy level.

It is also used in cosmetics, due to antioxidant and UV-protecting properties.



REFERENCES:

David W. Group. 2015. Encyclopedia of Mind Enhancing Foods, Drugs and Nutritional Substances, 2nd Revised Edition. McFarland. ISBN-13: 978-0786441426

Dilshara MG, Kang CH, Choi YH, Kim GY. Mangiferin inhibits tumor necrosis factor-a-induced matrix metalloproteinase-9 expression and cellular invasion by suppressing nuclear factor-?B activity. BMB Rep. 2015;48(10):559–64. doi: 10.5483/BMBRep.2015.48.10.003.

He L, Peng X, Zhu J, Chen X, Liu H, Tang C, Dong Z, Liu F, Peng Y. Mangiferin attenuate sepsisinduced acute kidney injury via antioxidant and anti-inflammatory effects. Am J Nephrol. 2014; 40(5):441–50. doi: 10.1159/000369220.

Kostermans, AJHG; Bompard, JM. 1993. The Mangoes: Their Botany, Nomenclature, Horticulture and Utilization. (https://books.google.com/books?id=UpstquPSMYoC). Academic Press. ISBN 978-0-12-421920-5.

Li H, Huang J, Yang B, Xiang T, Yin X, Peng W, Cheng W, Wan J, Luo F, Li H, Ren G. Mangiferin exerts antitumor activity in breast cancer cells by regulating matrix metalloproteinases, epithelial to mesenchymal transition, and ß-catenin signaling pathway. Toxicol Appl Pharmacol. 2013; 272(1):180– 90. doi: 10.1016/j.taap.2013.05.011.

Muhammad Imran, Muhammad Sajid Arshad, Masood Sadiq Butt, Joong-Ho Kwon, Muhammad Umair Arshad, and Muhammad Tauseef Sultan. 2017. Mangiferin: a natural miracle bioactive compound against lifestyle related disorders. Lipids Health Dis. 2017; 16: 84. BioMed Central. Published online 2017 May 2. doi: 10.1186/s12944-017-0449-y. PMCID: PMC5414237. PMID: 28464819. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5414237/

Peng ZG, Yao YB, Yang J, Tang YL, Huang X. Mangiferin induces cell cycle arrest at G2/M phase through ATR-Chk1 pathway in HL-60 leukemia cells. Genet Mol Res. 2015;14 (2):4989–5002. doi: 10.4238/2015.May.12.2.

Rajendran P, Rengarajan T, Nandakumar N, Divya H, Nishigaki I. Mangiferin in cancer chemoprevention and treatment: pharmacokinetics and molecular targets. J Recept Signal Transduct Res. 2015; 35(1):76–84. doi: 10.3109/10799893.2014.931431.

Rajendran P, Rengarajan T, Nishigaki Y, Palaniswami R, Nishigaki I. In vitro studies on Mangiferin protection against cadmium-induced human renal endothelial damage and cell death via the MAP kinase and NF-?B pathways. J Recept Signal Transduct Res. 2016; 36(1):57–66. doi: 10.3109/10799893.2015.1019137.

Rajneet K Khurana, Rajneet K Khurana; Kaur, Ranjot; Lohan, Shikha; K Singh, Kamalinder; Singh, Bhupinder. 2016. "Mangiferin: a promising anticancer bioactive" (https://www.future-science.com/do i/10.4155/ppa-2016-0003). PHARMACEUTICAL PATENT ANALYST. 5 (3) – via Future science.

Robert Krause, Molly Krause. 2013. The Flavorful Kitchen Cookbook: 101 Amazing 3-Ingredient Flavor Combinations. Fair Winds Press. ISBN-10: 1592335896

How to Make Plum Ketchup? - Spiced Plum Ketchup Recipe

This Spiced Plum Ketchup Recipe is a different twist on the homemade smoked tomato ketchup, but it has more kick and works really well with hotdogs, hamburgers, and bacon and corn munchies or in a BLT or a turkey and your stuffing sandwich.

A variety of plum called Damson will be used to make this spiced plum ketchup. It has purple or black skin, green flesh, and clingstone. 

The skin of the damson plum can have a very tart flavor; particularly when unripe (the term "damson" is often used to describe red wines with rich yet acidic plumy flavors).

Damson plum is often used for cooking, and is commercially grown for preparation in fruit jam and other fruit preserves. Some varieties of damson, however, such as "Merryweather", are sweet enough to eat directly from the tree, and most are palatable raw if allowed to fully ripen. They can also be pickled and canned.

Spiced Plum Ketchup Recipe

Preparation time: 20 minutes
Cooking time: 1 hour 10 minutes
Makes 1.5 liters


INGREDIENTS:

1.5 kg Damson plums, stoned and halved 
500 ml white wine vinegar
4 small onions, peeled and roughly chopped
4 cloves of garlic, peeled and crushed
25 g fine sea salt
1 hot green chili, chopped (seeds left in)
2 bay leaves
1 strip of lemon rind
1 strip of orange rind
225 g demerara sugar


COOKING DIRECTIONS:

1) Put all the ingredients into a really large heavy-based saucepan or preserving pan and cook on a low heat, stirring occasionally, until the plums have softened. Turn up the heat to medium for about 20–25 minutes, then back down to a low heat for another 20–25 minutes. 

2) Remove the bay leaves and the orange and lemon strips, and continue to cook until it thickens up a little (turning the heat up slightly if you need to). You will need to keep an eye on it, as it can catch and burn on the bottom, so stir often.

3) Leave the ketchup to cool for 10 minutes, then whiz it up with a stick blender – you can leave it chunky or whiz until smooth, it’s up to you.

4) Pour into a warm sterilized bottle or jars, and leave for about 2 weeks before using. 

5) Refrigerate once opened.


Plum Nutrition Facts 100g

Plums are relatively low in calories, but contain a fair amount of important vitamins and minerals. One plum contains the following nutrients:

Raw plums are 87% water, 11% carbohydrates, 1% protein, and less than 1% fat. 

In a 100 gram amount, raw plums supply 46 Calories and are a moderate source only of vitamin C (12% Daily Value), with no other nutrients in significant content.


Plum Cooking Tips- Is Plums Pits or Stone Seeds Bad for You?

Most chefs remove the fruit stones but others do not. The reason is to not to lose any of the pulp or because they believe the flavor is better. So they leave the stones in the final product. 

A limited number of damson stones left in the plum ketchup are supposed to impart a subtle almond flavor. Just remember that all plums damson stones contain a toxin called cyagenic glycoside amygdalin. 



REFERENCES:

Chris Bennett. 2015. Southeast Foraging: 120 Wild and Flavorful Edibles from Angelica to Wild Plums (Regional Foraging Series). Timber Press. ISBN-13: 978-1604694994

Justin Gellatly. 2014. Bread, Cake, Doughnut, Pudding: Sweet and Savoury Recipes from Britain's Best Baker. Penguin UK. ISBN-13: 978-0241146057

Romney Steele. 2011. Plum Gorgeous: Recipes and Memories from the Orchard, 1st Edition. Andrews McMeel Publishing. ISBN-10: 1449402402

How to Make TGI Fridays Crispy Green Bean French Fries?

How to Fry Green Beans Fries Perfectly? Top 14 Quick and Easy Frying Hacks

What is deep frying? Deep-frying is a technique of browning the exterior of the food while heating (or reheating) the inside. Shallow-fried foods should be drained of excess oil and may need to be placed on, or patted dry with, paper towels.

1) When homemade green bean fries is deep-fried it is surrounded by very hot fat or oil (over 100 degrees hotter than boiling water), which sears the exterior by caramelizing the natural sugars in the food. The sizzling noise is the instantaneous vaporization of water as it hits the hot oil. 

Deep-frying is the best or perfect way to cook foods that don’t have a thick or fibrous structure. It is also an ultimate medium for cooking fritters and croquettes made of foods that have previously been cooked. There are no great secrets to perfectly deep-frying foods just a few quick and easy frying tips.

2) Select a cooking pot that is larger than the heat source.  Cast iron conducts heat evenly, efficiently and holds it well, but most cast-iron pan or skillets aren’t deep enough for proper deep-frying. A cast-iron Dutch oven, however, makes an excellent frying pot. Cast-iron Dutch oven also can be used in bread baking and some have lids that easily convert to a skillet.

Cast-iron Dutch oven is the perfect tool for deep frying.

3) Always use clean vegetable or plant oil like coconut oil.  It has a high smoking point and lasts longer (is more stable) than most animal oil or fat. 

Related Post: Why Do We Use Cooking Oil When Cooking?

Coconut oil

4) Never fill up a cast-iron Dutch oven more than half full of coconut oil. You need at least 3 inches between the surface of the oil and the top of the cast-iron Dutch oven allow room for the oil to bubble up.

5) Continuously check the oil temperature. You’ll need a high-quality deep-frying thermometer that precisely measures temperatures from 325° to 450°F. 

Buy one that is designed with a metal sheath that prevents anything but liquids from touching the graduated glass tube; you’ll want one with a clamp on it as well, so that you can attach it to the side of the Dutch oven. 

The majority deep-frying is done around 365°F.

If you do not have deep frying thermometer, just follow this deep frying hack. 

Drop a cube of white bread into the hot oil: 

At 350°F the bread fries to a golden brown in about 1 minute; at 375°F, it takes about 40 seconds. 

Related Post: Properties of Fats and Oils in Cooking that You Should Know


6) Julia Child’s tip for deep frying is not to crowd the cooking pot. Add only as much food as the cooking pot can hold without the pieces touching one another. The cooking oil should bubble up freely around each piece, and the temperature should not drop.

7) Use proper tools for adding and removing foods. My mother and I prefer to use stainless steel spider strainer skimmer ladle. Avoid slotted spoon skimmers because oil collects in them.

Stainless steel spider strainer skimmer ladle

If you dip your “stainless steel spider strainer skimmer ladle” in the hot cooking oil before picking up foods to be fried, batters and breading won’t stick to the skimmer ladle.

8) First In, First Out. Remove the foods in the exact order in which they were added to the cooking pot so that they are all perfectly and evenly fried.

9) Drain the fried foods well of all cooking oil. If you’re not using a frying basket, simply hold each piece of food over the pot for a moment, turning it so that all oil drips back into the pot; then place the fried food on a wire rack that is placed over a baking sheet, where it will drain more oil. 

10) Keep the fried food warm while you prepare the next batch. Few fried foods can be prepared in one batch. Cover the fried food with baking paper or anything that will keep its retained heat longer.

You can have an oven preheated to its lowest setting and simply place the fried food—sitting on a wire rack that is set on a baking sheet—in the oven while you continue frying.

11) Constantly follow all of the frying rules with each batch.  Before you begin the next batch, remove any particles of food from the oil or bottom of the cooking pot to prevent them from burning the next time around. 

Make sure the oil has come back up to the correct temperature before frying succeeding batches.

12) At any time, the cooking oil begins to smoke or burn, discard it and start again. It is burned and will impart a smoky bitter taste.

13) Always allow the leftover oil to cool before attempting to move it. When the left over oil is no longer hot enough to burn you, filter it into a clean pot. 

14) Remember cool the oil to room temperature before disposing it. When the cooking oil can no longer be reused, cool it and carefully pour it into an empty ½-gallon juice or milk carton. Then it is ready to be discarded.

Homemade Green Bean French Fries Recipe

There’s hardly a person among us who can resist perfectly fried crispy green bean fries. 

This delicious dish has quickly become the top seller off the restaurant chain’s new appetizer menu as T.G.I. Friday’s becomes the first major casual restaurant to introduce a dish that has been popular for several years at upscale expensive restaurants. 

Savory green beans are coated with tasty bread crumbs, and then fried to a golden brown resulting into a crunchy and crisp treat. It is served with a side of cool creamy cucumber-wasabi ranch dipping sauce. 

When cooked to perfection in clean, hot oil, deep-fried Homemade Green Bean Fries are crisp on the outside and moist and tender on the inside. They should not be greasy at all—not even a drop of oil on the plates that hold them.


Makes 2 to 4 appetizer servings

INGREDIENTS:

Green Bean Fries Dipping Sauce:

Cucumber- Wasabi Ranch Dip

½ cup Hidden Valley Ranch salad dressing 
¼ cup minced peeled and seeded cucumber 
1 tablespoon whole milk 
1½ teaspoons white prepared horseradish 
1 teaspoon white vinegar 
1 teaspoon powdered wasabi 
? teaspoon salt 
pinch ground cayenne pepper

4 cups chicken broth 
6 to 8 ounces fresh green beans 
1 egg, beaten 
1 cup milk 
1 cup all-purpose flour 
1 cup plain bread crumbs 
¾ teaspoon salt 
¼ teaspoon onion powder 
? teaspoon garlic powder 
? teaspoon ground black pepper

6 to 10 cups vegetable shortening or coconut oil


COOKING DIRECTIONS:

1) Make the dip by combining all of the ingredients in a blender on high speed until smooth. Cover and chill. The dip will thicken as it chills.

2) Prepare beans by bringing 4 cups of salted chicken broth to a boil. Boil the beans in the broth for 8 to 12 minutes. 

They will turn bright green. If you cook them for too long, the color becomes drab. The texture will also change. They will become tender. But if you overcook the beans, they will become mushy. If you bite into a green bean and it squeaks, it’s not cooked yet.

Once the green beans are cooked, drain them and shock them in ice water to stop the cooking process and to keep them from getting too soft.

3) Combine beaten egg with milk in a shallow bowl. Measure 1 cup of flour into another shallow bowl. Combine bread crumbs, ¾ teaspoon salt, black pepper, onion powder, and garlic powder in a third shallow bowl.

4) Take a small handful of beans out of the water and shake off any excess liquid. Coat the beans with flour. Shake off any excess flour. Dip the beans one at a time into the egg and milk mixture and then coat each one with the bread crumb mixture. Lay the coated beans on a plate in a single layer until all of them have been breaded.

5) Heat the shortening or oil to 350 degrees Fahrenheit in a deep fryer or large saucepan.

6) How long to fry green beans? Fry the green beans in bunches for 1½ minutes or until golden brown. Drain on a rack or paper towels, then serve them up with the cucumber-wasabi ranch dip.


Home cooks who read this “Green Bean Fries Copycat Recipe” also read one of the Related Recipes below:

How to Make Healthy and Fresh Green Bean Casserole?

How to Store Green Beans? - Best Way to Store Vegetables in Fridge

How to Make Chrissy Teigen‘s Zucchini Fries? - Chrissy Teigen Cookbook Recipes

How to Make Tom Brady’s Potato and Broccoli Frittata? - Tom Brady Recipes



REFERENCES:

John Martin Taylor. 2013. The Fearless Frying Cookbook. Workman Publishing Company. ASIN: B00BWBU6E6

Todd Wilbur. 2010. Top Secret Restaurant Recipes 3: The Secret Formulas for Duplicating Your Favorite Restaurant Dishes at Home (Top Secret Recipes). Plume. ASIN: B004AP9TVC

How to Make Homemade Smoked Tomato Ketchup- Healthy Homemade Ketchup

Until the 1950s most ketchup was made directly from fresh tomatoes, combined with vinegar, sugar, and seasonings. Manufacturers now have replaced fresh tomatoes with tomato concentrate. Subsequently, ketchup manufacturers have replaced the sugar with regular corn syrup and high-fructose corn syrup. 

Some manufacturers have replaced vinegar with acetic acid. Ketchup, which once was seasoned with fresh onions, is now made with onion powder. Many ketchup manufacturers now add artificial flavorings to make up for any deficiency in the other ingredients. These substitutes have lowered the costs of making ketchup, and most unaware consumers are unable to detect any difference in taste.

Quick Homemade Smoked Tomato Ketchup- (Best Ketchup Recipe Ever)

Too often, the store-bought versions are loaded with extra salt, sugar, allergens, and preservatives, and they end up bland and uninspiring. But you don’t have to limit yourself to the same tastes and the same plastic bottles. Make your own ketchup fast and easy.

This quick homemade ketchup from fresh tomatoes recipe uses a stovetop smoker to infuse fresh tomatoes with a deep smoky flavor. Stovetop smokers can be found at kitchenware stores or at Amazon.com for less than $50 and are great for smoking fish and meats right on your stove. If you don’t have a smoker, you can smoke the tomatoes on your outdoor grill by adding wood chips to the grill. I use hickory chips for the distinctive smoky flavor.

Highly rated professional chefs recommend that an outstanding ketchup is properly thick and smooth, with well-blended sweet, sour, and salty tastes.

Good ketchup should dissolve quickly in the mouth, leaving an appropriate coating and no inappropriate aftertaste.  Thinner ketchups lacked flavor since they left slightly less coating on the mouth and did not 'stay in the mouth long enough to be fully tasted.


Makes 4 ounces

INGREDIENTS:

2 pounds plum tomatoes
1 tablespoon hickory woodchips, for smoking
1/4 cup minced shallot (about 1 medium)
1/4 cup cider vinegar
1/2 teaspoon celery seeds
2 tablespoons plus 1-1/2 teaspoons brown sugar, divided
1/8 teaspoon ground cinnamon
1/8 teaspoon ground allspice
1/4 teaspoon kosher salt


PREPARATION PROCEDURE:

1) Bring a large pot of water to a boil and fill a large bowl with ice and cold water. 

2) While the water is heating, prepare the tomatoes by using a paring knife to cut out the cores, and cut an X in the skin on the bottom of each. Working in batches if necessary, immerse the tomatoes in the boiling water for 1 minute, then immediately plunge them into the ice water for 1 minute. 

3) When the tomatoes are cool enough to handle, peel the skin — it should come right off. Quarter the tomatoes and use your fingers to scoop out the seeds and pulp.

4) To smoke the tomatoes, place the hickory chips in the bottom of a stovetop smoker, and then cover with the drip tray and food rack. 

5) Arrange the tomatoes in a single layer on the rack. Cover and cook over medium-low heat for about 15 minutes. Remove from the heat, and let rest about 5 minutes. 

6) Transfer the tomatoes to a saucepan and add the shallot, vinegar, celery seeds, and 2 tablespoons brown sugar. Simmer uncovered for about 2 hours, stirring occasionally and breaking up the tomatoes with a spoon, until the sauce has thickened and reduced. 

7) Let cool for about 10 minutes, and then pass through a food mill fitted with a medium disc and set over a bowl. Discard any solids that are caught.

8) Return the pureed mixture to a clean saucepan; add the cinnamon, allspice, salt, and remaining 1-1/2 teaspoons brown sugar. Bring to a simmer over medium heat, then reduce the heat to low and let simmer, uncovered and stirring occasionally, for 30 minutes to 1 hour, until reduced by half and very thick and dark red. 

9) Let it cool, then spoon into sterilized glass jars. 

10) The ketchup will keep in the refrigerator for up to 4 weeks.


Other Related Sauce Recipes:

1) Basic All-American Barbecue Sauce (with Variations)

2) How to Make Homemade Gingered Cranberry Sauce- Simple Recipe

You Can Use Smoked Tomato Ketchup For

List of foods that should never be eaten without catsup:

1) French fries (all variants)
2) Chicken nuggets
3) You can use this as a dip for porchetta. Try this easy and fast recipe, How to Make Jamie Oliver’s Porchetta- Italian Porchetta Recipe

4) Onion rings
5) Tater tots
6) Add horseradish and use as a dipping sauce for grilled shrimp or fried shrimp
7) Base for barbecue sauce
8) Topping for bratwurst or Italian sausage

9) Mix with cooked ground beef for sloppy joes
10) Plain-flavored potato chips
11) Egg sandwich
12) Grilled cheese when tomato soup isn't around
13) Brush on pork before grilling
14) Hash browns
15) Meatloaf 
16) Hamburgers
17) Cheeseburgers
18) Fish sticks
19) Hush puppies
20) Roasted potatoes
21) Pickles
22) Baked potatoes
23) Hot dogs
24) Soft pretzels

Ketchup vs. Catsup: What's the Real Difference?

Catchup, Catsup, or Ketchup? Where did the word catsup and ketchup come from?

Ketchup and catsup are simply two different spellings for the same thing, a modern and westernized version of a condiment.

The term used for the sauce varies. Ketchup is the dominant term in American English, and Canadian English, although catsup is commonly used in some southern US states and Mexico.

The word entered the English language in Britain during the late 17th century, appearing in print as catchup (1690) and later as ketchup (1711). The etymology of the word ketchup is unclear with multiple competing theories.

In America, Isaac Riley, editor of the 1818 edition of The Universal Receipt Book, believed that ketchup was the correct spelling. According to Riley, catchup was a vulgarization, and catsup was simply an affectation. 

In the twentieth century American chemist and physician Arvil W. Bitting, husband of the chemist and culinary bibliographer Katherine Golden Bitting, also believed that the correct spelling was ketchup. According to Bitting, catchup was based on the erroneous idea that ketch was a colloquial form of catch. Bitting maintained that there was no warrant for the catsup spelling, although he admitted that catsup was the term used by the majority of manufacturers. Until a few decades ago, catsup was the preferred spelling in many dictionaries. Today ketchup clearly is in the ascendancy, and is the clear choice of lexicographers and manufacturers.

Perhaps due to this etymological imbroglio, ketchup is among the few commonly eaten products with no agreed upon spelling. Ketchup, catchup, or catsup continues to be used today, but other similar spellings have been employed over the years. As the Domestic Chemist pointed out in 1831, these words "indicate a sauce, of which the name can be pronounced by everybody, but spelled by nobody."

Over the past two centuries food commentators have presented cases for particular "correct" spellings of the word. Lancelot Sturgeon believed that catsup was the proper spelling, but he humorously protested against it, wondering why a "sup" for an epicure should "be termed a sup for a cat." Sturgeon postulated that catch-up, meaning ''to snapup" or "to swallow eagerly," was more "consistent with orthoëpy and probable derivation." William Kitchiner, a British physician and prominent cookbook writer, concurred that the correct spelling was catsup and called a highly concentrated version of it "Double Cat-sup or Dog-sup."

The Webster's Dictionary of 1913 defined "catchup" as "table sauce made from mushrooms, tomatoes, walnuts, etc.”

In much of the UK, ketchup is also known as "tomato sauce" (although this means a fresher pasta sauce elsewhere in the world) or (especially in Wales) "red sauce."

Red sauce is the term used in Welsh English, Scottish English and some parts of England, such as the Black Country, and in South London, contrasting with brown sauce. In Canadian and American English, "red sauce" refers to various tomato-based sauces commonly paired with pasta dishes, and is not a synonym for ketchup.

Tomato sauce is more common in English-speaking countries outside North America, including Australia, New Zealand, and the United Kingdom. While in Canada and the United States, tomato sauce refers to pasta sauce, and is not a synonym for ketchup.

Ketchup Calorie Counter

Nutrient (per 100 g)	Ketchup	Low sodium Ketchup
Energy	100 kcal 419 kJ	104 kcal 435 kJ
Water	68.33 g	66.58 g
Protein	1.74 g	1.52 g
Fats	0.49 g	0.36 g
Carbohydrates	25.78 g	27.28 g
Sodium	1110 mg	20 mg
Vitamin C	15.1 mg	15.1 mg
Lycopene	17.0 mg	19.0 mg

References:

Andrew F. Smith Pure. 1996. Pure Ketchup : A History of America's National Condiment With Recipes. University of South Carolina Press. ISBN 10- ASIN: 1570031398

César Vega,? Job Nubbin and? Erik van der Linden. 2012. Nineteen: "Ketchup as Tasty Soft Matter". The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Arts and Traditions of the Table: Perspectives on Culinary History). Columbia University Press. ISBN-10: 0231153449

Jessica Harlan. 2013. Homemade Condiments: Artisan Recipes Using Fresh, Natural Ingredients. Ulysses Press. ISBN-13: 978-1612432236

https://www.webmd.com/diet/healthtool-food-calorie-counter



Watch Related YouTube Video: Ketchup:  How It's Made