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How To Make Tomato Ketchup
Main ingredients | Canned tomato puree, Garlic powder, Onion powder, Dried ginger powder (saunth), Red chilli powder, Black salt, Salt, Sugar, Vinegar, Oil |
Cuisine | Amercan |
Course | Dips |
Prep time | 35-40 minutes |
Cook time | 15-20 minutes |
Serve | 4 |
Taste | Savoury |
Level of cooking | Easy |
Others | Vegetarian |
Ingredients
- 1½ cups canned tomato puree
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried ginger powder (saunth)
- 1 teaspoon red chilli powder
- 1 teaspoon black salt
- 2 teaspoons salt
- 2 teaspoons sugar
- 2 teaspoons vinegar
- 2 teaspoons oil
Method
- Heat a non-stick pan, add canned tomato puree, garlic powder, onion powder, dried ginger powder, red chilli powder, black salt and salt and mix well.
- Add sugar and mix, continue to cook, stirring every few minutes, for 10-15 minutes or till the mixture thickens while.
- To check consistency, drop a small portion of the ketchup on a plate and if the pulp is getting separated then it means, the ketchup needs more cooking. Continue to cook till the mixture comes together and the pulp does not separate.
- Once the tomato pulp is not separating, it means it is ready and switch the heat off. Add vinegar and mix well.
- Add oil and mix well. Allow the tomato ketchup to cool completely.
- Once cooled, transfer the tomato ketchup into a sterilized glass jar. Store and use as required.
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