How to make 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.
Main Ingredients : Tomato (टमाटर),
Cuisine : Indian
Course : Gravies, Sauces and Stocks
For more recipes related to Tomato Ketchup checkout Makhni Gravy, Italian Tomato Sauce, Basic Makhni Gravy, Roasted Tomato Salsa . You can also find more Gravies, Sauces and Stocks recipes like Schezwan Sauce-SK Khazana Cheese Dip Spicy Sichuan Peanut Sauce Tomato and Almond Sauce
Tomato Ketchup Recipe Card
Tomato ketchup makes everything better. With this recipe you can make this all-time favourite condiment at home.
Prep Time : 26-30 minutes
Cook time : 51-60 minutes
Serve :
Level Of Cooking : Moderate
Taste : Sweet and Sour
Ingredients for Tomato Ketchup Recipe
Tomato 2 kilograms
Sugar 80 grams
Salt 10 grams
Acetic acid (glacial) 4 millilitres
Red chilli powder (deghi mirch) 1 gram
Ginger finely chopped 2 grams
Onion finely chopped 10 grams
Cloves 1 gram
Cinnamon broken 1 gram
Green cardamom 1 gram
Cumin seeds 1 gram
Black peppercorns 1 gram
Sodium benzoate 0.3 gram
Method
Step 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.
Step 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.
Step 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.
Step 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.
Step 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 Kcal
Carbohydrates : 150.9 gm
Protein : 19.4 gm
Fat : 4.8 gm
Other : Iron- 15.5mg
Best Cooked In
Wonderchef Nutri blend - Purple with Free 2 in 1 Peeler
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
