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Tomato Ketchup Recipe -- How to make Tomato Ketchup at home

Hi, Thank you friends and viewers. Today I will post how to make Tomato Ketchup Recipe at home.
Tomato Ketchup

Kids' most favourite side dish and is a kinda life saving to fussy eaters to make them eat bread or roti. We get it in abundant quantities in stores but with a lot of preservatives and added colors. Though kids love it very much, giving them so many preservatives and colors make mothers feel guilty. Anytime homemade is safe and we can avoid preservatives and unnatural food to some extent. And it is the right season to make it as we get tomatoes for a cheaper price and the juicy ones also. We can make instant one or we can refrigerate it for three to six months. The only thing we need to do is check it once in a while. Though for a shorter period, we can avoid chemicals to some extent to kids.
I have picked this from my cousin. She learned it in her home science course. She taught my mother and I copied it from her. I have changed a little here and there like removing one ingredient and changing a little bit of process. Sometimes I add all ingredients, pressure cook them, grind them and boil it to thicken. But now I am posting the original version. As this time I have prepared it following the original recipe only. I am making with half kilogram tomatoes only. The quantities given below are for half kilogram only, we can increase accordingly.  Thanks to Kameswari and Sarojini Akkas for the recipe.

Tomato KetchupTomato KetchupTomato KetchupTomato Ketchup

Tomato Ketchup



Ingredients:
  • 500 grms or 1/2 kg Tomatoes
  • 1 medium Onion
  • 6 Big Garlic Cloves
  • 2" Ginger
  • Salt to taste
  • 2 tbsp Sugar
  • 1/2 tsp Red Chilli Powder
  • 1/2 cup Vinegar
  • 5 Cloves
  • 2 to 3" Cinnamon Stick
  • 5 Cardamom
  • 1/2 tsp Cumin Seeds
  • 1/2 tsp Pepper Corns
Procedure:
  1. Wash tomatoes thoroughly and cut them. Cut onion also, peel the skin of garlic and ginger. Cut ginger into small pieces.
  2. Combine tomatoes, onion, garlic and ginger in a pressure cooker. Cook it for two or three whistles.
  3. Once it cools completely, grind them into a smooth paste. Sieve it and keep it aside.
  4. In a clean white cloth or muslin cloth add cloves, cinnamon stick, cardamom, cumin seeds and pepper corns. Make a bag of it, a spice bag.
  5. Heat a thick bottomed vessel, pour the sieved tomato puree, add salt, sugar and vinegar to it.
  6. Add red chilli powder and drop the spice bag into it. Let the bag immerse in the puree. (sorry, I could not click adding red chilli powder)
  7. Allow this to boil for 45 mins or till the sauce thickens to the desired consistency.
  8. Check by dropping it into a plate, if it does not spreads rapidly and also do not oozes water, it is ready and reached the right consistency.
  9. Remove it from heat and allow this to cool completely. Store it in a dry and clean jar.
  10. Serve tomato ketchup with any snack.

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