By Bornika Das
July 19, 2023
Be it as a dip or spread over the french toast, tomato ketchup are our o to option with certain foods. However, why do you need to buy tomato ketchup from stores when you can make them at home? The creamy, tangy, and spicy tomato ketchup can be made at home within 30 minutes. You can store the ketchup in the refrigerator for long by adding preservatives. Take a look as how to make tomato ketchup at home:
5 cups tomatoes, cut into quarters ½ cup sugar ½ tsp chilli powder ½ tsp salt ½ tsp sodium benzoit For the potli 25 mm stick cinnamon 3 cloves 1 tsp coarsely crushed black pepper 2 tsp crushed garlic
Combine all the ingredients under the potli in a muslin cloth, tie a knot and keep it aside.
Take all the tomatoes and the potli and place them in a pressure cooker. Pressure cook till 3 whistles without adding water.
Cool the tomato mixture slightly and blend it in a mixer till smooth.
Strain the mixture using a strainer.
Transfer the tomato mixture in a deep non-stick pan. Add sugar, chilli powder, and salt. Mix well on a medium flame for 15 to 17 minutes. Turn off the flame and cool it completely.
Once cooled, add sodium benzoate, mix well and store the tomato ketchup in a airtight container in the refrigerator.