Early Versions Did Not Use Tomatoes
Though ketchup today uses tomato as a base, early versions did not. They were made from anchovies, shallots, oysters, lemons, or walnuts.
Perhaps you find walnut ketchup a tough nut to swallow or find shallots and oysters too fishy. Other people from long ago shared similar thoughts, so back then, mushrooms were the most popular type. A typical mushroom-based recipe is found in Beeton’s Book of Household Management, first published in 1861. Beeton’s mushroom ketchup calls for a peck of mushrooms, salt, pepper, mace, allspice, and a few drops of brandy.
Don’t want to coat your meals with a condiment made from fungi? Try the Philippines version; it uses bananas, so this ketchup tastes sweeter. If you find the thought of brown or yellow ketchup too strange to stomach, don’t worry. Out of deference to tradition, most products on the market are dyed red.
If ketchup made from bananas doesn’t give you a warm and fuzzy feeling either, there are other fruit or vegetable versions. Try plum, pear, sweet mustard, cranberry, carrot, mango, apple, or horseradish ketchup, for starters.
I found this interesting article over at Listverse, where they have more stories about this wonderful stuff!
Coffee inside the kitchen again today.