Making tomato ketchup is quite simple.Homemade ketchup is thick and tangy,much more better than store bought one.
I tried this tomato ketchup last summer when I had lot of home grown tomatoes.But couldn't get a chance to take the pictures.
Finally I made it with 1/2 kg of tomatoes for the sauces and preserves theme in Blogging Marathon edition 74.Off to the recipe.....................
Homemade Tomato Ketchup
Basic InformationRecipe Source here
Preparation time 5 minutes
Cooking time 30 minutes
Cooking time 30 minutes
Makes around 150 ml
Ingredients
Ingredient | Quantity |
|---|---|
Ripe tomatoes | 1/2 kg(roughly chopped) |
Water | 1/2 cup |
Granulated sugar or brown sugar | 5 tbs |
White Vinegar | 1/ cup |
Red chilli powder/milagai podi | 1/2 tsp |
Salt | 1/2 tsp |
Method
- Take the roughly chopped tomatoes in a pressure cooker.To this add the 1/2 cup of water and pressure cook it for 3-4 whistles.After the pressure subsides,blend it with a hand blender to a fine puree.
- Pass through the puree in a strainer to remove the seeds and the skin.Now in a pan take the puree,sugar,salt,red chilly powder and vinegar.
- Keep the pan on a stove top and mix it well.Let it simmer for 15-20 minutes.In between stir it frequently to prevent burning.Once the mixture becomes thick put off the flame.To check,the ketchup is done,take few drops in a plate and tilt it.If its not runny then the ketchup is ready.
- After cooling store it in a glass jar and refrigerate.
- Transfer the sauce to the glass bottle or container after cool down completely.
- The amount of red chilli can be increased for a spicy version.
- The amount of sugar can also be increased if you want a sweeter ketchup.
- It stays good in the refrigerator for 2-3 months.
Enjoy...........................
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.
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