Recipe video above. We can do better than ketchup! This is essentially a tomato chutney but far less sweet and doesn't include ginger, chilli or other spices you often find in chutney (which I didn't want for a burger sauce). Use for your burger of choice and anything you'd ordinarily dollop/smear chutney on - see in post for extensive suggestion.Makes 1 1/2 cups, enough to generously slather onto 5 to 6 burgers (But I'm quite greedy).
Prep Time5 minutesmins
Cook Time30 minutesmins
Course: Sauce
Cuisine: Western
Keyword: sauce for burgers, tomato chutney, tomato relish
Calories: 65cal
Author: Nagi
Ingredients
800 g / 28 ozcanned tomato, crushed or diced
1tbspWorcestershire sauce
2tbspapple cider vinegar
2tbspbrown sugar
1tspgarlic powder
1tsponion powder
1/4tspsmoked paprika
1/4tspmustard powder
1/4tspcelery salt
1/2tspcooking/kosher salt
1/4tspblack pepper
Instructions
Mix all the ingredients in a medium saucepan.
Simmer Bring to a simmer over medium heat then lower heat to medium low so it's simmering gently.
Cook for 25 minutes, stirring regularly, until it reduces down and is thick enough so you can draw a path across the base of the saucepan (see video or step photos).
Cool & slather: Transfer into a bowl. For use on burgers, cool then slather. Browse my Burger collection for options! If using to dollop or dip for any number of the other suggested uses in the post, use warm or cooled!
Notes
Substitutions (it's a forgiving recipe):
Brown sugar -> white sugar
Garlic powder -> 1/2 garlic clove finely minced or more onion powder
Onion powder -> more garlic powder
Smoked paprika -> ordinary paprika
Mustard powder -> 1/2 tsp any smooth mustard (perhaps not hot English mustard though!)
Celery salt -> ordinary salt
Leftovers will keep for 6 weeks in sterilised jars, a week in the fridge in ordinary containers, or 3 months in the freezer. Nutrition assuming 5 servings.