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Photo of Homemade Tomato Ketchup by Kamal Thakkar at BetterButter
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Homemade Tomato Ketchup

Feb-09-2018
Kamal Thakkar
0 minutes
Prep Time
45 minutes
Cook Time
10 People
Serves
Read Instructions Save For Later

ABOUT Homemade Tomato Ketchup RECIPE

This sweet and spicy tomato ketchup made at home is ideal for all snacks like sandwiches,paraths,chaats etc.Free from artificial colours and just the right amount of preservative makes it safe for kids also.

Recipe Tags

  • Veg
  • Medium
  • Boiling
  • Accompaniment
  • Healthy

Ingredients Serving: 10

  1. Ripe firm tomatoes 5 kg
  2. Sugar 500 gms
  3. Salt 2 tbsp
  4. Fresh red chillies 250 gms
  5. Ginger 50 gms
  6. Garlic 20-25 cloves
  7. Vinegar 3/4 cup/100 ml
  8. Sodium benzoate 1 tsp
  9. Spice potli:
  10. Cloves 15
  11. Cinamon-3 sticks
  12. Black pepper 15
  13. Cumin seeds 2 tsp
  14. Cardamom 15

Instructions

  1. First step is to select ripe and firm tomatoes for ketchup.No blemishes should be there on them.
  2. Wash them properly and cut into big pieces and put in pressure cooker.
  3. Add chopped ginger,cloves of garlic also.
  4. Take fresh red chillies and deseed them.
  5. Chop them also in big pieces and add to the cooker.
  6. Now close lid of cooker and take 3 whistles.Do not add any water.
  7. Let the cooker cool down and then open.
  8. Now blend everything well with a blender.
  9. Make a smooth puree like consistency.
  10. Take a strainer with medium holes and strain this pulp so as to remove seeds and peels of tomatoes.
  11. Our strained pulp is ready.Take this in a big vessel .
  12. Now to prepare spice potli take a clean muslin cloth and put all spices mentioned in it.
  13. Crush slightly with mortar and pestle.
  14. Tie loosely but well such that the spices do not spill over in the ketchup.
  15. Put this potli in strained pulp.
  16. Now keep this to boil on gas initially at fast gas till it starts to boil.Take a heavy bottomed pan.
  17. Keep stirring in between.After the ketchup starts boiling reduce flame to medium and let it reduce by 1/4th.
  18. Add sugar and salt to the ketchup.Keep stirring to prevent from sticking at bottom.
  19. Gradually the ketchup thickens and the quantity reduces to half.Test by putting a drop on plate.See that no water rolls down from the drop.
  20. Lastly add the vinegar and mix well.switch off the gas.Remove the spice potli.
  21. Let the ketchup cool down.Take sodium benzoate in a small bowl and add 3 tbsp ketchup to it and make a paste.Mix this paste into the whole ketchup and mix properly.
  22. Fill in sterilised glass bottles such that the bottles are filled till top.You can keep this ketchup outside in a cool place.No need to put in fridge.
  23. The bottle that you open to eat has to be kept in fridge.

Reviews (3)  

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Ruchi Gaur
Feb-14-2018
Ruchi Gaur   Feb-14-2018

Thanks for sharing this recipe.

Hannah Richard
Feb-09-2018
Hannah Richard   Feb-09-2018

Can fresh red chillies be substituted with dry red ones.

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