Homemade Ketchup recipe
This is thick and moderately spiced ketchup that tastes great on all snack and in Indo-Chinese gravies, great for kids.
Servings 2 jars (1000 ml)
- 2 kg tomato cut in chunks
- 2 nos apples deseeded and cut in chunks
- 1 large onion cut in chunk
- 4 fat cloves of garlic
- 1½ cup vinegar
- 5 whole red chilli any of your favourite hot chilli
- 4 nos cloves
- 6 nos black peppers
- 1 teaspoon salt
- 1 teaspoon red chilli powder
- ¾ cup sugar
Put all ingredients of purée in a pot and cover. Boil it on medium heat for 30 minutes until tomatoes are soft and mushy.
Remove from heat and let it cool. Then blend it into a smooth puree. Strain the puree through a coarse strainer and set aside.
Boil vinegar with whole spices for few minutes and then remove spices.
Now combine tomato puree, sugar, salt, vinegar and red chilli in a pot.
Bring it to boil and simmer on medium to low heat for 15-25 minutes until sauce thickens and is reduced a little. The thick sauce will splutter so adjust heat as needed.
Fill hot tomato ketchup in sterilised jars and do not place the cap until sauce cools completely.
Serving: 1tbsp | Calories: 25kcal