Homemade ketchup is not just safe and healthy but also fun. We can store it for a month in refrigeration and for 5 months in freezer.
Ingredients:
Ripen tomato - 15 nos (roughly chopped)
Red Onion - 1 medium (optional)
Garlic - 7 cloves (optional)
Ginger - 2 inch (optional)
Cumin seed - 1 tbsp
Pepper - 1 tsp
Cinnamon - 2 inch
Clove - 5 nos
Chilli Powder - 1 tbsp
Kashmiri Chilli Powder - 1tbsp
Sugar - 1.5 tsp
Vinegar - 1 cup
Salt
Method:
1. Cut Onion into 4 pieces.
2. In a muslin cloth, place onion, garlic, ginger, cumin, pepper, cinnamon and clove.
3. Tie it tight to make a bundle.
4. In a pressure cooker, add all the tomato and the bundled spices.
5. Close and cook for 10 mins. Do not pressure cook it.
6. Once done allow it to cool.
7. Blend it to a fine paste. Strain the puree and remove the residue.
8. Transfer the puree to the cooker again. Add chilli powder, kashmiri chilli powder, sugar, salt and vinegar. Place the spice bundle and cook it till you get the ketchup consistency. Alter the amount of salt, sugar and chilli powder according to the sourness of the tomato.
9. Most important thing in preparing ketchup is the consistency. Place a small amount of ketchup on a plate. Tilt the plate a little. If you find water running from it then you need to boil it for some more time.
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| Need further cooking |
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| Correct Consistency |
