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Tomato Ketchup, Homemade Tomato Ketchup

Tarla.Dalal's picture
Tomato Ketchup, creamy, spicy and tangy. This Homemade Tomato Ketchup is healthier and fresher than what you get in the market.
Ingredients
  Tomatoes 5 Cup (80 tbs), quartered
  Sugar 1⁄2 Cup (8 tbs)
  Chilli powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Sodium benzoate 1⁄2 Teaspoon
For the potli
  Cinnamon stick 1 Inch (dalchini)
  Cloves 2 (laung/lavang)
  Peppercorns 1 Teaspoon, coarsely ground (kalimirch)
  Crushed garlic 2 Teaspoon (lehsun)
Directions

Making

For the potli
1. Combine all the ingredients in a muslin cloth, tie a knot and keep aside.

Finalizing
2. Combine the tomatoes and the prepared potli in the pressure cooker and pressure cook for 3 whistles, without adding water.
3. Allow the steam to escape before opening the lid, remove the potli from the tomato mixture and discard it.
4. Cool the tomato mixture slightly and blend it in a mixer till smooth.
5. Strain the mixture using a strainer.
6. Transfer the tomato mixture into a deep non-stick pan, add the sugar, chilli powder and salt, mix well and cook on a medium flame for 15 to 17 minutes or till it coats the back of the spoon, while stirring occasionally. Cool completely.
7. Once cooled, add the sodium benzoate, mix well and store it in an air-tight container in the refrigerator.

Recipe Summary

Difficulty Level: 
Easy
Dish: 
Ketchup
Ingredient: 
Tomato
Method: 
Simmering
Restriction: 
Vegetarian
Interest: 
Kids, Healthy
Preparation Time: 
5 Minutes
Cook Time: 
30 Minutes
Ready In: 
35 Minutes
Story
Creamy, spicy and tangy, this Tomato Ketchup is as perfect as the ones you get in the market, or even better because of the fresh flavour that is unique to homemade products. Tomatoes are pressure cooked with a spice bag, blended, strained and then cooked till a saucy consistency is achieved. This simple but ideal procedure results in a flavourful and thick sauce, which will add value to any dish it is served with or used in. The flavour of the spices seeps well through the potli and is quite noticeable in the ketchup. Note that no water is used in the preparation – this helps cook the sauce faster and also to increase its shelf life. If you do not wish to add the preservative (sodium benzoate), you must keep the sauce in the fridge and use it within a month. If preservative is added, you can store it in the fridge for a longer time.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 611 Calories from Fat 20

% Daily Value*

Total Fat 2 g3.6%

Saturated Fat 0.35 g1.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1045.8 mg43.6%

Total Carbohydrates 149 g49.5%

Dietary Fiber 14.1 g56.3%

Sugars 125.1 g

Protein 10 g19.2%

Vitamin A 173.3% Vitamin C 204.7%

Calcium 13.5% Iron 18%

*Based on a 2000 Calorie diet

Tomato Ketchup, Homemade Tomato Ketchup Recipe Video