Homemade Tomato Ketchup | How to make Homemade Tomato Ketchup

6 reviews
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ByAmrita Iyer
Created on 26th Sep 2015
  • Homemade Tomato Ketchup, How to make Homemade Tomato Ketchup
Homemade Tomato Ketchupby Amrita Iyer
  • Homemade Tomato Ketchup | How to make Homemade Tomato Ketchup (32 likes)

  • 6 reviews
    Rate It!
  • By Amrita Iyer
    Created on 26th Sep 2015

About Homemade Tomato Ketchup

Who does not love Ketchup?Some people have it with almost everything from Idlis and Dosas to Pakoras,Burgers and Fries.However seeing the current trend in the market about artificial colors and flavours termed as toxins and poisons it really pays to make your own at home and give the family a treat.The following recipe is a sure shot winner without harmful chemicals,preservatives and toxins and very easy to make.

Homemade Tomato Ketchup is a delicious dish which is liked by the people of every age group. Homemade Tomato Ketchup by Amrita Iyer is a step by step process which is best to understand for the beginners. Homemade Tomato Ketchup is a dish which comes from Fusion cuisine and is very much popular throughout the worldwide This recipe is perfect to serve 20 people. You can find this dish at almost every restaurant and you can also prepare this at your home. It is an easy recipe which doesn't take so much time. This amazing and mouthwatering Homemade Tomato Ketchup takes few minute for the preparation and 180 minute for cooking. The aroma of this Homemade Tomato Ketchup make you more hungry and you couldn't stop yourself from having this. When you want to prepare something very tasty and delicious for any party or special occasion then Homemade Tomato Ketchup will be the best option for you. The flavor of Homemade Tomato Ketchup is unforgettable and you will enjoy each and every bite of this. Try this Homemade Tomato Ketchup at your weekends and impress your family and friends.

  • Prep Time0mins
  • Cook Time3Hours
  • Serves20People
Homemade Tomato Ketchup

Ingredients to make Homemade Tomato Ketchup

  • 1 kg big fresh and firm fleshy Tomatoes
  • 1 big Onion (Optional)
  • 5-6 fat Garlic Cloves (Optional)
  • 3/4 cup Sugar
  • 2 tsp Rock Salt (Sendha Namak)
  • 1 tsp Garam Masala
  • 1/2 tsp Clove Powder
  • 1/2 tsp Ginger Powder(Sonth)
  • 1/2 tsp fresh Green Chili Paste
  • 2 tsp white Vinegar

How to make Homemade Tomato Ketchup

  1. Quarter the Tomatoes,Onions and halve the Garlic Cloves.Add them in a non stick pan and put the pan on the lowest heat (WITHOUT WATER) allowing the Tomatoes to release their juices naturally in the heat.
  2. The Onion and Garlic will also get cooked and release their flavours into the juice.Cook for around 30 -40 minutes till the Tomatoes have become mashed and pulpy.
  3. NOTE – Here you can add whole Garam Masala(khade masale) as well as fresh Green Chilies.Else used powdered Garam Masala and fresh Green Chili paste after cooking the strained sauce.
  4. Cool the Tomato mix to room temperature. After cooling,blend the cooked Tomatoes in a blender till the mixture becomes a thick gravy.Force the liquid through a soup strainer/chalni/mesh strainer into a separate bowl.
  5. Make sure that every bit of liquid is squeezed through the sieve.Put the strained liquid on heat again and add sugar.
  6. Mix and keep cooking for approximately 25-30 minutes on low heat till it attains the ketchup consistency.
  7. TEST – When you take a tsp of the sauce on a cool plate and tilt it,then it should not drip.Then you have the right consistency. Add Green Chili paste,rock salt,Garam masala,Ginger and Clove Powders and mix well.
  8. Cover the pan with a clean kitchen towel and leave to cool to room temperature.
  9. After the ketchup comes to room temperature,add the 2 tsp Vinegar and mix well.Transfer to an airtight glass bottle and close the lid tight.
  10. Serve as desired preferably with sandwiches,snacks or finger foods!Great on fingers too..:)
My Tip: Note some important points for the recipe: 1.Try and use fleshy Tomatoes rather than juicy ones as they will yield more pulp. 2.Make the Ketchup in a non stick pan. 3.Onion and Garlic are optional and can be omitted by those who do not want them. 4.Make the Ketchup in a pan larger than the quantity of ingredients. 5.I have used Rock Salt(Sendha Namak) but you can use normal Iodised salt or sea salt.But use Rock Salt for the best taste. 6.I have used powdered Garam Masala and Green Chili Paste.But if you want you can boil whole Garam Masala with Green Chilies with the Tomatoes and grind to a paste). 7.Store it in clean glass bottles.Please do not use Plastic as the smell of plastic will come into the Ketchup soon!

Reviews for Homemade Tomato Ketchup (6)

anusha bansal7 months ago
How long we can store ketchup with this method... As I can see there is no preservative
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saptaparna dutta8 months ago
Which tomatoes are better to use, round desi one or hybrid one?
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Disha Singh8 months ago
I tried it and was successful.. Thanks :blush::thumbsup:
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krishna va year ago
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seema sadanaa year ago
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Jaswinder Kaur2 years ago
nice tips
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