Homemade Tomato Ketchup I How To Make Tomato Ketchup I Chef Saadat

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often less expensive.

vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

Apple cider vinegar has a milder flavor and potential health benefits, while white vinegar is usually cheaper.

Cut the tomatoes lightly, not too deep, and place them in boiling water for about 2 minutes until the skin softens.

Remove the tomatoes from the water and peel off the skin.

Blend the peeled tomatoes in a blender until smooth.

Strain the blended tomatoes to remove seeds and skins, then return the smooth mixture to a pot.

Cook the tomato puree to reduce its raw flavor until it thickens and becomes concentrated.

Add 1 teaspoon garlic powder, 1/4 teaspoon ginger powder, 1/4 teaspoon black pepper powder, 2 pinches chili powder, and 2 pinches pippali powder to the pot.

Add 1/4 teaspoon salt, 1/8 teaspoon mustard powder, 2 tablespoons vinegar, and 1/4 cup sugar to the mixture.

Pour in 1 cup of water and mix well, then bring to a boil.

If using, mix 1/2 cup of jath gham with a little water and add to the pot, blending well.

Simmer the mixture on low heat for about 10-12 minutes until it thickens further, stirring occasionally.

Transfer the ketchup to a clean bottle and let it cool before using.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary