A recipe for homemade pineapple-mango "ketchup" made with spicy chili peppers, fresh fruit, tomato and seasonings. Use in place where you normally use ketchup, but it's also great as a sauce. Super easy to make.
Pineapple-Mango Ketchup Recipe
Ketchup is one of those ingredients we take for granted. It's everywhere in the U.S., isn't it? So ubiquitous you probably don't even think about having it when you have it, but when you're out, you're like, "Whoa! We need some ketchup!"
I'll bet you have a bottle languishing in your fridge right now, hanging out on the side door, cozying right up next to the bottle of yellow mustard because if anything goes with ketchup, surely it's mustard.
The thing is, ketchup is a little bit boring. It's mostly mashed and cooked down tomatoes with loads of sugar.
Why can't we make our own homemade version? Why can't we add a little nuance to it? Include some REAL ingredients, like sweet fruit and zesty chilies? Who's to say we can't?
I say let's do it! And guess what? It's already done.
I present to you - Pineapple-Mango Ketchup. With chili peppers, of course.
Pineapple-Mango Ketchup Ingredients
- Olive Oil.
- Onion. Chopped.
- Peppers. Chopped, I used jalapeno peppers but add in hotter if you’d like, such as habaneros or ghost
- Garlic. Minced.
- Tomato Paste.
- Pineapple. Chopped.
- Mango. Chopped.
- Tomato. Chopped.
- Red Wine Vinegar.
- Black Pepper.
- Sugar. To taste.
About Pineapple-Mango Ketchup - The Recipe Method
Heat oil in a large pan and cook down onion and peppers about 5 minutes.
Add garlic and cook another minute.
Add tomato paste and stir. Cook down a minute or two.
Stir in the pineapple, mango and tomato. Cook it down until the mixture is softened and begins to break down.
Stir in the vinegar, cayenne, salt, pepper, and sugar. Cook for a bit longer.
Cool the mixture, then process it until smooth in a blender or food processor.
You can serve it as is, or strain it through a fine sieve for more of a “ketchup” consistency.
Pineapple-Mango Ketchup Tips
This is some great stuff right here. It's close to the consistency of what you might purchase from the market, but you can just look at it and see you've got loads more flavor there.
It incorporates a solid base of ingredients with onion, peppers and garlic, then brings in fresh fruit in the form of pineapple and mango, thickens it up with tomato paste and some fresh tomato for good measure, and rounds it out with vinegar and other seasonings.
The thing is, this can be sort of a BASE recipe for you if you'd like. You can easily incorporate other ingredients. Consider a Curry Ketchup, or perhaps an Italian Style Ketchup.
You can vary up the flavor and heat levels as well by changing up your choice of chili peppers. I used jalapeno peppers for this for a mild level of heat, and because, um - #JalapenoObsession. Can't help myself.
Adding some HEAT to your Pineapple-Mango Ketchup
Though I could have very easily incorporated Scotch Bonnets or Habanero peppers into this recipe and they would have been quite glorious. Even 7-Pots or ghosts would have been ideal here. So yeah, if you want more heat, bring it on! I do love a good habanero ketchup.
Also, this ketchup is NOT overly sweet. That is my personal preference. One thing I don't love about store bought ketchup is that it is usually too sweet for me.
There is a bit of natural sweetness in the fruit and I do include a small amount of sugar, but if you prefer sweeter, adjust with a bit more sugar or even honey. Just taste along the way and adjust to your preferences.
So what do you do with a Pineapple-Mango Ketchup?
Anything! Use it anywhere you'd use your regular ketchup. It's PERFECT for summer grilling time. Squirt it over a burger or a hot dog. Spoon it over your brats and sausages. Drizzle it into a potato salad.
Hey, man! You do you, OK?
Here you go. I hope you enjoy it. Have fun! I've included a VIDEO of the recipe below, so be sure to check it out!
Recipe Tips & Notes
- The consistency of this ketchup is close to what you might purchase from the market, but you can just look at it and see you've got loads more flavor here.
- If you want more heat, consider adding Scotch Bonnets, Habanero peppers, 7-Pots or ghosts - they will be all ideal here.
- If you prefer a sweeter ketchup, adjust with a bit more sugar or even honey.
Storage & Leftovers
The storage time of Pineapple-Mango Ketchup depends on several factors but as a general guideline, homemade ketchup can typically last for 1-2 weeks in the fridge.
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Pineapple-Mango Ketchup Recipe
- 2 tablespoons olive oil
- 1 cup chopped onion
- 1 cup chopped peppers I used jalapeno peppers but add in hotter if you’d like, such as habaneros or ghost
- 4 cloves garlic minced
- 6 ounces tomato paste
- 1 cup chopped pineapple
- 1 cup chopped mango
- 1 cup chopped tomato
- 3 tablespoons red wine vinegar
- 1 teaspoon cayenne
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon sugar or more to your tastes
- Heat oil in a large pan and cook down onion and peppers about 5 minutes.
- Add garlic and cook another minute.
- Add tomato paste and stir. Cook down a minute or two.
- Stir in the pineapple, mango and tomato. Cook it down about 15 minutes, or until the mixture is softened and begins to break down.
- Stir in the vinegar, cayenne, salt, pepper, and sugar. Cook another 5 minutes.
- Cool the mixture, then process it until smooth in a blender or food processor.
- You can serve it as is, or strain it through a fine sieve for more of a “ketchup” consistency.
- Store in airtight containers in the fridge.