Ashram Ketchup

Demystifying a Yasodhara classic! Have you ever wondered how to make Ashram ketchup? The recipe is below, but remember this is for an Ashram-sized batch, so you may need to adjust!

  • 1 cup apple cider vinegar
  • 1 cup water
  • 1 1/2 cup date paste
  • 2 tsp sea salt
  • 2 tsp cumin
  • 2 tsp oregano
  • 1 tsp mustard powder
  • 1/4 tsp nutmeg
  • 4 cloves garlic
  • 2 1/4 cups tomato paste
  • 1/4 cup tamarind paste (can also work without this)


  • Soften date paste in hot water first. Then you have two options:
    1. Option 1: Place all the ingredients except the tomato paste in a small saucepan on high heat to bring to a boil. Once boiling, reduce heat to low, stir in the tomato paste, cover and cook for about 8 minutes.
    2. Option 2: Simply blend all ingredients besides the tomato paste, then whisk the tomato paste into the mixture.
  • When ready, store in a jar in the fridge for up to two weeks, or in the freezer for up to three months. Enjoy!

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