Fish ketchup; fruit ketchup; mushroom ketchup.
Origin of ketchup
- Malay kicap sauce made from fermented fish from Chinese (Hokkien) kê-chiap kê pickled fish (from Middle Chinese xjfijaːj) (also the source of Mandarin xié) chiap juice, sauce, brine (from Middle Chinese xjfijaːj) (also the source of Mandarin zhī)
From American Heritage Dictionary of the English Language, 5th Edition
- Most likely from Malay kicap, from Chinese Min Nan 鮭汁 (kê-chiap, “brine of fish (namely salmon)”), though precise path is unclear – there are related words in various Chinese dialects, and it may have entered English directly from Chinese. Cognate to Indonesian kecap, ketjap (“soy sauce”). Various other theories exist – see Ketchup: Terminology for extended discussion.
- Catsup (earlier catchup) is an alternative Anglicization, still in use in U.S.