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Tomato Ketchup Recipe
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Homemade Ketchup recipe

This is thick and moderately spiced ketchup that tastes great on all snack and in Indo-Chinese gravies, great for kids.
Course Condiment
Cuisine World
Keyword homemade ketchup recipe
Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings 2 jars (1000 ml)
Calories 25kcal



  • 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


  • 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