Tomato Ketchup

Homemade tomato ketchup!Learn how to make your own ketchup in this simple to follow. Tomato ketchup made at home. The solution to a bland sandwich, a non-juicy burger or with a plate of pakoras. Pair it up and get the tang in the dish This is a Sanjeev Kapoor exclusive recipe.

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Tomato Ketchup
Main Ingredients Tomato
Cuisine Indian
Course Gravies, Sauces and Stocks
Prep Time 26-30 minutes
Cook time 51-60 minutes
Taste Sweet and Sour
Level of Cooking Moderate
Others Veg

Ingredients list for Tomato Ketchup

  • 2 kilograms Tomato


  1. Halve tomatoes, deseed and make a puree in a blender to get a yield of 1.2 kgs or else adjust the quantity of tomatoes used to make puree. Tie up cloves, cinnamon, green cardamoms, cumin seeds and peppercorns in a piece of muslin cloth to make a potli. Pour tomato puree into a deep pan.
  2. Place spice potli in it and cook on medium heat. Add finely chopped ginger and onion and continue cooking. Add one third of the sugar and stir. Add salt, red chilli powder and cook till the mixture reduces to one third of its original quantity.
  3. Add remaining sugar and continue to cook till water does not separate. To test pour a spoonful on a plate. If the water does not separate the right consistency has been reached. Mix sodium benzoate in a little water.
  4. Remove spice potli from the mixture, squeezing it to extract all the flavours. Strain the mixture through a strainer. Add acetic acid and sodium benzoate and mix well. Pour into dry and hot sterilized bottles taking care not to fill till the rim of the bottles.
  5. You can further pasteurize the filled bottles for thirty to thirty five minutes in hot water at 85°C to 88°C.

Nutrition Info

Calories 729
Carbohydrates 150.9
Protein 19.4
Fat 4.8
Other Fiber Iron- 15.5mg