Homemade Tomato Ketchup
Table of Contents
This homemade tomato ketchup is fresh, flavorful, and free from artificial preservatives.
Ingredients
- 1.5 kg tomatoes
- 1/2 cup dried onions
- 5–6 garlic cloves
- 1 inch ginger
- 1 small piece cinnamon
- 8–10 black peppercorns
- 4–5 cloves
- 1 bay leaf
- 5 Kashmiri red chilies
- 300 g sugar
- 2 tsp salt
- 3 tbsp lemon juice
Step 1: Prepare the Tomatoes
Wash the tomatoes thoroughly and wipe them dry with a clean cotton cloth.
Cut them into large chunks.
Step 2: Cook the Tomatoes
Place the chopped tomatoes in a large pot.
Add the dried onions, garlic, ginger, cinnamon, black peppercorns, cloves, bay leaf, and Kashmiri red chilies.
Cover and cook on medium heat for 2 minutes.
Reduce the heat to low-medium and cook for 10–15 minutes until the tomatoes become soft.
Step 3: Blend and Strain
Allow the mixture to cool completely.
Blend into a smooth puree.
Strain through a coarse sieve to remove the skins, seeds, and whole spices.
Step 4: Finish the Ketchup
Return the strained puree to the pan.
Add 300 g sugar and 2 tsp salt.
Cook over low to medium heat, stirring occasionally, until the ketchup thickens.
To check the consistency, place a drop on a plate. If it spreads smoothly without separating, the ketchup is ready.
Step 5: Cool and Store
Turn off the heat and stir in 3 tbsp lemon juice.
Allow the ketchup to cool completely for 2–3 hours.
Transfer it to a clean, dry glass bottle.
Store in the refrigerator for up to 2–3 months.