By Rajan Bhattacharya
September 18, 2024
Homemade tomato ketchup is a fresh, low-fat, and gluten-free condiment packed with natural ingredients. Enjoy rich, bold flavours from tomatoes, garlic, ginger, and spices. It's perfect for snacks and sides.
2.5 kg tomatoes 15–16 garlic cloves 3 pieces of ginger (3 inches each) 5–7 dry red chillies, deseeded ½ cup golden raisins ½ cup apple cider vinegar 1 tbsp rock salt 6–7 tbsp sugar ¼ tsp sodium benzoate dissolved in 1 tsp hot water
Rinse, chop, and deseed the tomatoes, garlic, ginger, and red chillies. Add all ingredients to a large pot and cook on medium heat for 25 minutes.
Blend the softened mixture into a smooth puree. Strain the puree into a pot, removing the seeds and skin.
Simmer the strained puree for 35 minutes until it thickens.
Add sodium benzoate solution to the thickened ketchup and stir.
Pour the hot ketchup into sterilised jars. Cool it down a bit and store it in the fridge.