How To Make
Tomato Ketchup
At Home
By Aanchal Mathur
From restaurants to our home kitchen, a bottle of tomato ketchup holds a constant position in the pantry. Here’s how you can make it at home easily.
Ingredients
1.5 kg tomatoes (well riped, chopped)
1.5 inch ginger
1 inion (chopped)
4-6 black peppercorn
4 clove
1 cinnamon
5-6 beetroot pieces
(chopped)
Ingredients
5 pieces fresh red chilli
2 tsp salt
1 tsp Kashmiri red chilli
powder
225 gms sugar
1 cup vinegar
Add all the tomatoes, ginger, garlic cloves, chopped onion, peppercorns, cloves and cinnamon sticks
in a kadhai.
To it, add beetroot, red chilli and some water. Now cook them for some time. After almost half an hour, sieve the sauce and cool it down.
Add the mix to the grinding jar and make a fine paste. Filter the paste using a strainer.
Now place a pan on flame, add prepared sauce, salt, Kashmiri red chilli powder and mix everything well.
To it, add sugar, vinegar and mix. Cook until you get the desired consistency.
Transfer the ketchup to it once it cools down. You can store this ketchup in fridge for almost 1.5 months.
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