Home Made Tomato Ketchup | Summer Tomato Recipe
Home Made Tomato Ketchup is a preservative-free, flavorful condiment made using ripe summer tomatoes, vinegar, and spices. This easy recipe delivers a perfect balance of tangy and sweet, making it a healthier and tastier alternative to store-bought ketchup.
Ingredients
- 🍅 2.5 kg Tomatoes, quartered
- 🧅 ½ Onion, small diced
- 🌱 2 small knobs Ginger, diced
- 🧄 10 Garlic cloves
- 🌶️ 7–8 Dry red chillies
- 🌿 4 Cloves
- ⚫ 5 g Pepper powder
- 🌼 ½ tbsp Mustard seeds
- 🍶 ½ cup Vinegar
- 🧂 13 g Salt
- 🍬 150 g Sugar
Instructions
- In a pressure cooker, add in all of the tomatoes. Add in all of the other ingredients as well.Close the lid and begin cooking over a low flame for about 5 min, then over a high flame cook for 2-4 whistles. Close the flame and allow the pressure cooker to cool down.
- Open the lid, once the cooker is cool enough. Allow the tomatoes cool a little further and then blend further. Blend well into a fine puree.Using a juice strainer, strain the sauce into a clean bowl. Now the viscosity of the sauce may be too thin.
- Bring this sauce into another pan and begin to cook over low heat. Cook till the viscosity if the ketchup is thick, then close the flame and allow to rest.Transfer directly to a clean glass bottle and allot to cool if needed in the bottle.
Notes
Tips & Tricks while making Tomato Ketchup
- To pasteurize the ketchup to maintain a longer shelf life, keep the bottle of ketchup submerged to halfway, in simmering water. Make sure you remove the cap/lid.
- Allow this to stay submerged in the simmering water for about 45min – 1hour. To cool, remove from the water and allow to rest at room temperature until cooled. This will avoid the bottle from cracking due to a thermal shock.
Tried this recipe?Let us know how it was!