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Photo of Homemade Tomato Ketchup by Amrita Iyer at BetterButter
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Homemade Tomato Ketchup

Sep-26-2015
Amrita Iyer
0 minutes
Prep Time
180 minutes
Cook Time
20 People
Serves
Read Instructions Save For Later

ABOUT Homemade Tomato Ketchup RECIPE

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.

Recipe Tags

  • Veg
  • Everyday
  • Fusion
  • Accompaniment

Ingredients Serving: 20

  1. 1 kg big fresh and firm fleshy Tomatoes
  2. 1 big Onion (Optional)
  3. 5-6 fat Garlic Cloves (Optional)
  4. 3/4 cup Sugar
  5. 2 tsp Rock Salt (Sendha Namak)
  6. 1 tsp Garam Masala
  7. 1/2 tsp Clove Powder
  8. 1/2 tsp Ginger Powder(Sonth)
  9. 1/2 tsp fresh Green Chili Paste
  10. 2 tsp white Vinegar

Instructions

  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..:)

Reviews (6)  

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anusha bansal
Mar-07-2017
anusha bansal   Mar-07-2017

How long we can store ketchup with this method... As I can see there is no preservative

saptaparna dutta
Jan-13-2017
saptaparna dutta   Jan-13-2017

Which tomatoes are better to use, round desi one or hybrid one?

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