How To Make Tomato Ketchup | Homemade Tomato Ketchup | The Bombay Chef - Varun Inamdar

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.

Roughly cut the ripe washed tomatoes.

Transfer the tomatoes into a pressure cooker with a little bit of water.

Pressure cook the tomatoes for 3 to 4 whistles.

Allow the pressure to subside and open the cooker.

Blend the cooked tomatoes into a fine puree using a hand blender.

Run the puree through a fine mesh strainer.

In a pot, add the tomato puree and cook on moderate heat.

Add brown sugar to the puree.

Add white vinegar to the mixture.

Add chili powder for spice.

Add salt to balance sweetness and tanginess.

Let the mixture cook and bubble for 15 to 20 minutes until thickened.

Perform a plate test to check if the ketchup is done.

Allow the ketchup to cool to room temperature.

Transfer the ketchup into a squeezy bottle using a funnel.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary