How To Make Tomato Ketchup | Homemade Tomato Ketchup | Tomato sauce - No preservative

brown sugar

🥗Healthier: honey

💰Cheaper: white sugar

Honey adds sweetness with fewer calories.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: distilled vinegar

White vinegar is more commonly available.

allspice

🥗Healthier: cinnamon

💰Cheaper: mixed spices

Cinnamon can provide a similar warmth.

mustard powder

🥗Healthier: prepared mustard

💰Cheaper: turmeric

Turmeric is a more affordable option.

Wash 1 kg of fresh red tomatoes and chop them into pieces.

Slice 1 medium onion, and chop 6-7 cloves of garlic and a small piece of ginger.

Prepare a spice pouch with 10-12 black pepper, 1 piece of cinnamon, 3-4 cloves, and 1 large cardamom.

In a pressure cooker, add the chopped tomatoes, sliced onion, garlic, ginger, the spice pouch, and 1 bay leaf.

Add 1 tablespoon of salt and mix everything well.

Close the lid of the pressure cooker and cook on medium flame for 3-4 whistles.

After 4 whistles, release the pressure and open the cooker to check the mixture.

Remove the spice pouch and bay leaf, squeezing the pouch to extract flavors.

Allow the mixture to cool before transferring it to a blender to make a smooth puree.

Strain the puree through a sieve to remove seeds and skins.

In a pan, add the strained puree and 1/2 cup of sugar, stirring continuously.

Bring the mixture to a boil, then add 1 tablespoon of salt and mix well.

Cover the pan partially with a lid to prevent splattering and keep the flame medium, stirring occasionally.

Check the consistency by placing some ketchup on a plate; if it flows, it needs more cooking.

Cook for an additional 5-7 minutes, then check the consistency again.

Add 1 tablespoon of Kashmiri red chili powder for color and flavor, and mix well.

Finally, add 2 tablespoons of vinegar and cook for another 5 minutes until the desired consistency is reached.

Let the ketchup cool slightly before transferring it to a clean glass jar for storage.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens