Fig-tamarind ketchup

Time 45 minutes
Yields Makes a generous quart of ketchup
Fig-tamarind ketchup
(Glenn Koenig / Los Angeles Times)

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.

Seedless tamarind pulp is generally available at Thai and Indian markets, as well as select gourmet markets and online. Coconut sugar is available at Thai markets as well as well-stocked gourmet markets and cooking stores.

Get our new Cooking newsletter, coming soon.
You may occasionally receive promotional content from the Los Angeles Times.