My kids love tomato ketchup along with their snacks, but I was worried about the no. of preservatives present in tomato ketchup. Hence, I decided to look up for a recipe to make it at home. Tried out many versions and was finally able to get a fool-proof recipe which tastes almost like the store-bought one. I'm sharing here with you this recipe of tomato ketchup, which is definitely lenghty but all your efforts will be worth-it. I hope you like this recipe. Tomato Ketchup...A tangy, sweet tomato-based condiment which is served as an accompaniment with snacks and starters. This homemade no-preservative tomato ketchup recipe is loved not just by kids, but even adults will enjoy it with their favourite appetizers. Many tips and suggestions to make this recipe taste exactly like the store-bought ketchup. Firstly, use ripe tomatoes as they are tangy and lend a natural tangy taste. Secondly, don't skip sugar as it balances the tanginess and also acts as a natural preservative. Most importantly, this recipe is 100% natural and made without any preservatives. So, make sure to store this ketchup in the refrigerator. Check out the step-by-step picture instructions and do try it out. Let us know in the comments section on how it turned out.
INGREDIENTS:
Ripe tomatoes- 1 kg
Beetroot- 1 no (large)
Garlic cloves- 10-12 nos
Onion- 3 nos (large)
Salt- to taste
Sugar- 1/2 cup
Vinegar- 1/2 cup
Tej patta- 4 nos
Mustard seeds- 1 tbsp
PROCEDURE:
Wash the tomatoes thoroughly and roughly chop them. I have used all ripe tomatoes. Make sure to not use tomatoes which are green as they lend a weird flavour to the ketchup.
Peel garlic and chop onions roughly. Chopping tomatoes and onion will definitely take a bit of time, maybe 15-20 mins. But that's all towards making your very own preservative-free ketchup at home.
Take Beetroot and peel and chop them finely. Beetroot imparts a natural red colour to the ketchup. I have not used any artificial food colour in this recipe. The beetroot itself leads a colour and makes the ketchup look natural and tempting.
Take all these ingredients in a pressure cooker along with sugar, vinegar, mustard seeds, tej patta and salt. Give it a good stir. Pressure cook for 5-6 whistles.
Now let the mixture cool down completely. I left it completely undisturbed for 3-4 hours.
Once it has cooled to room temperature, we will grind it. Remove the tej patta and discard it before grinding the tomatoes. Take some of it in a mixer jar and grind it to a fine paste.
Make sure that there are no chunks left and it is smooth and chunk-free. Now strain it using a seive to remove any seeds or peels if any.
Repeat the process with the entire batch and starin it all. discard the seeds or peels from the strain.
Pour the strained mixture in a thick-bottomed pan and let it cook.
Add more salt, spice, sugar and vinegar as per taste. Let it cook for 30-40 mins or until it thickens to the tomato ketchup consistency.
We are not using any artificial thickener in this recipe. That's why we're cooking it down to get the correct consistency.
Check for seasoning and add more seasonings if required.
Once the ketchup is thick and ready. Switch off the flame and again let it cool down completely.
Once it reaches room temperature, transfer into sterilised glass jars. Store them in refrigerator. Since, it is preservative-free it needs to be refrigerated at all times.
Your delicious, sweet and tangy Tomato Ketchup is ready. Serve along with your favourite snacks. Stays fresh for 3-4 months in the refrigerator.
