Homemade tomato ketchup

HOMEMADE TOMATO KETCHUP FOR A YEAR

BY CHAMPA PATEL

INGREDIENTS

• Fresh tomatoes – 5 kg
• Sugar – 400 gms
• Salt to taste – 25 gms or as per taste
• Whole red dry OR  fresh chillies – 5 or 7 nos [deseeded and broken into 2 ]
• Jeera – 3 gms [1/2 tsp ]
• Clove – 2 gm [ 1/2 tsp ]
• Cinnamom – 2 gm [1/2 tsp ]
• Black pepper – 3 gms [  1/2 tsp ]
• Ginger chopped – 75 grms [ 5 tbsp ]
• Beetroot chopped – 1/4 cup for colour[ optional]
• Vinegar – 10 ml [ 1 tbsp ]
• Sodium benzonate – 0.8 gm

PREPARATION

1. Take a muslin cloth and make a spice bag / potli of cinnamom + jeera+ clove + black pepper.
2. *** You can make powder of these and then tie up .
3. Clean ,wash the tomatoes and chop it into 4 .
4. Take the tomatoes + red chilli + ginger + beetroot + 1/2 cup water and pressure cook upto 2 or 3 whistles .
5. Allow it to cool .
6. Blend it to a fine puree and strain it .

METHOD

Now transfer this to another pan ,add the spice bag and  cook it on medium flame .

Once it reduces to half ,add sugar and salt and mix well.

Cook further till complete water evaporates .

Off the flame .

****TIP – to test whether the ketchup is ready – Pour a ladle full of ketchup on a plate – if water doesn’t separate – it means it is done .

Once the mixture cools , remove the spice bag and squeeze of the excess juice from it .

Mix sodium benzonate in 1 tsp hot water , add this and vinegar  to the ketchup .and mix well .

Pour it into dry sterilised glass bottles [ boil the bottles well and wipe it ] – don’t fill upto the brim.

Store it in fridge for an year and use .

NOTES

1. For a nice texture ,you can add 4 tbsp corn flour mixed in water while cooking this gives a smooth texture .
2. Some add garlic and onion also along with the ginger .
3. Don’t use metal containers to store .
4. Without sodium you can store upto 3 weeks.
5. Instead of whole red chilli we can add chilli pwdr.
6. Instead of spice bag we can add garam masala pwdr .
7. Some add raisins / kismis .

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