Homemade tomato ketchup recipe

05 Mar Homemade tomato ketchup recipe

Last Updated on August 31, 2021 by blessmyfoodbypayal

Homemade tomato ketchup recipe | simple tomato ketchup recipe | how to make tomato ketchup at home with step wise pictorial method is given here.

No preservatives, highly economical and more tasteful, these are the qualities of this Tomato Ketchup because it is made at home.

used in every household, Tomato Ketchup is something which is highly Kids friendly. Snacks may fluctuate but they are always enchanting with tomato ketchup.

It took us roughly 10 to 12 days in initiating the procedure of tomato ketchup.

O please dear readers, don’t lock the shutter of your screen. You are so valuable to us.

Just give me a minute.

Please let me clarify myself.

There’s nothing complicated about the preparation.

Actually what happened….

When we intended to make the tomato ketchup at home, the cost of tomatoes in the market was trouncing the sky like anything. So kept on waiting for the price of tomatoes to come down because I couldn’t  dare to make this simple and economical recipe at a high cost.  😉

Finally when the arrogance (cost) of tomatoes was whacked (lower down), we grabbed them and made their ketchup. 🙂

we have made it absolutely preservatives free. More healthy, more Tasty and easy to make….

Another recipe made with tomatoes, i.e. Tomato Puree is also here in this blog.

PICTORIAL METHOD OF HOMEMADE TOMATO KETCHUP RECIPE

1. Wash tomatoes very well and discard their root point.
2. Cut them into two or any way roughly.
3. . In a pressure cooker, add all the above mentioned ingredients i.e. tomatoes , ginger, garlic cloves, dry red chillies, raisins, sugar, vinegar and salt together. Alternatively you can cook them in sauce pan or IP also.
4. Let the pressure go for 5 whistles.
5. Let the mixture cools completely.
6. Add it to the blender and blend to a fine puree.
7. Take a big bowl, keep sieve over it.
8. Pour the puree over the sieve.
9. Using a spoon or spatula, strain the puree. A clear and fine pulp will also keep on releasing through the strainer. 
10. Kept on pressing until  no pulp was left in the puree.
11. Transfer the pulp in a pan and put the pan on a heat between low to medium.
12. Let it simmer till the pulp thickens.
13. When the ketchup consistency is achieved, switch off the heat.
14. Remove the pan from the heat and let the mixture turn cool completely.
15. Tomato ketchup is ready. Transfer it into a sterilized jar & keep in the refrigerator.

Tomato ketchup is usually served with snacks. to see the variety of snacks items, click here.

NOTES

1. Without preservative, life of this homemade tomato ketchup is around 2 months so better not to make this recipe in bulk. But sterilization must be done. It is very-very important. With the given ingredients, i yielded almost 650 grams of Ketchup. You can adjust the quantity of ingredients as per your suitability and usage.
2. If you don’t have raisins or you don’t want to use them, increase the quantity of sugar.
3. In the absence of raisins, enhance the quantity of sugar from 4 to 6 tbsp.
4. Tomatoes carry a good quantity of water in themselves, so you need not to add additional water while boiling them.

HOMEMADE TOMATO KETCHUP RECIPE – RECIPE CARD

Homemade tomato ketchup recipe

blessmyfoodbypayal

No preservatives, highly economical and more tasteful, these are the qualities of this Tomato Ketchup because it is made at home.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr

Course Condiment

Cuisine world

Servings 650 grams

Ingredients

  

• 1.25 Kg Tomatoes deep red
• 1 small piece Ginger
• 6-7 Garlic pods
• 3 Dry red chilllies
• 1/4 cup Raisins
• 4 tbsp Sugar
• 1/4 cup Vinegar
• 1/2 tbsp Salt

Instructions

 

• Wash tomatoes very well and discard their root point.
• Cut them into two or any way roughly.
• . In a pressure cooker, add all the above mentioned ingredients i.e. tomatoes , ginger, garlic cloves, dry red chillies, raisins, sugar, vinegar and salt together. Alternatively you can cook them in sauce pan or IP also.
• Let the pressure go for 5 whistles.
• Let the mixture cools completely.
• Add it to the blender and blend to a fine puree.
• Take a big bowl, keep sieve over it.
• Pour the puree over the sieve
• Using a spoon or spatula, strain the puree. A clear and fine pulp will also keep on releasing through the strainer. just kept on pressing until  no pulp was left in the puree.
• Transfer the pulp in a pan and put the pan on a heat between low to medium and let it simmer till the pulp starts thickening and attained the ketchup like consistency.
• When the pulp thickens, remove the pan from the heat and let the mixture turn cool completely.
• Tomato ketchup is ready. Transfer it into a sterilized jar & keep in the refrigerator

Notes

1. Without preservative, life of this homemade tomato ketchup is around 2 months so better not to make this recipe in bulk. But sterilization must be done. It is very-very important.
2. With the given ingredients, we yielded almost 650 grams of Ketchup. You can adjust the quantity of ingredients as per your suitability and usage.
3. If you don't have raisins or you don’t want to use them, increase the quantity of sugar from 4 to 6 tbsp.
4. Tomatoes carry a good quantity of water in themselves, so you need not to add additional water while boiling them.

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