Tomato ketchup is one of the most preferred condiments that pairs well with almost all foods. However, store-bought ketchups are loaded with preservatives and colourants that could be harmful. Here is how to make fresh tomato ketchup at home.
Ingredients
1 kg tomatoes
1 small beetroot
1/3 cup sugar
1/3 vinegar
½ cup water
1 tsp salt
1 small piece of cinnamon
4 cloves
1 inch ginger piece
½ tsp Kashmiri chilli powder
1 tsp cornflour
2 tbsp water
Preparation
Wash and cut the tomatoes into big pieces
Take the tomatoes, beetroot, sugar, vinegar, water, salt, cinnamon, cloves, garlic, ginger and Kashmiri chilli powder in a pressure cooker
Cook until four whistles
Blend this mixture in a mixer jar
Strain it
In a thick bottomed pan, boil this tomato puree until the water reduces
Add cornflour mixed in some water
Mix well
Turn off the flame when the ketchup begins to thicken
Allow the ketchup to cool down
Pour in airtight glass jars
Store in the fridge for up to two weeks.
