Original 3 Kg Tomato Ketchup Homemade | Food Fiction by Awais Yar

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.

Slice the tomatoes into large pieces.

Add the sliced tomatoes directly into a pot without any water.

Chop and add 1 large onion to the pot.

Chop and add a 1-inch piece of ginger to the pot.

Add 7-8 cloves of garlic to the pot.

Break a 1-1.5 inch piece of cinnamon and add it to the pot.

Add 7-8 cloves to the pot.

Turn the flame to high and mix everything in the pot.

Cover the pot and let the tomatoes cook in their own juices without adding water.

Once the tomatoes are soft, turn off the flame and let them cool slightly.

Use a spoon to scoop out the cooked tomatoes into a juicer jug, leaving behind the skins and seeds.

Blend the tomatoes into a smooth paste.

Use a strainer to separate the skins and seeds from the tomato paste.

In a clean pot, add the strained tomato paste.

Turn on the flame and set it to high.

Add 1 cup of white vinegar to the pot.

Add 1 cup of sugar to the pot.

Add 3 tablespoons of salt to the pot.

Add 1 tablespoon of red chili powder to the pot.

Stir everything together with a wooden spoon.

Cook the mixture for about 10 minutes until it starts bubbling.

After 10 minutes, check the consistency; it should be watery.

Continue cooking for another 15 minutes to reduce the water content.

Check the ketchup by placing a drop on a plate and tilting it; if water runs out, it needs more cooking.

Add 1-2 pinches of red food color to enhance the color of the ketchup.

Cook until the ketchup thickens and no water runs out when tested on a plate.

Once thickened, turn off the heat and let it cool.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary