Tomato Ketchup Recipe | Homemade Tomato Sauce | Sweet Spicy n Tangy Tomato Ketchup | kabitaskitchen

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.

Wash and chop 700 grams of tomatoes into quarters, removing the stem end.

Add 1 cup of water to the pressure cooker with the chopped tomatoes.

Close the pressure cooker lid and cook on medium-high flame until 3-4 whistles are heard.

Turn off the heat and let the pressure cooker cool down before opening it.

Once cooled, blend the cooked tomatoes in a blending jar until smooth, separating the water used for boiling.

Strain the blended tomato mixture using a large strainer to remove skins and seeds, collecting the puree.

In a pan, heat the strained tomato puree on medium flame for 4-5 minutes, stirring occasionally.

After 5 minutes, add sugar, tamarind juice, Kashmiri red chili powder, and salt to the puree.

Mix well and reduce the flame to low-medium, cooking for 10-12 minutes while stirring occasionally.

After 12 minutes, check the consistency; if thickening, taste for sweetness and adjust sugar if necessary.

Cook for an additional 6-8 minutes on low flame, stirring occasionally, until thickened to desired consistency.

Once thickened, turn off the heat and let the sauce cool down before storing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary