Homemade Tomato Ketchup

Who does not love Ketchup?Some people have it with almost everything from Idlis and Dosas to Pakoras,Burgers and Fries.However seeing the current trend in the market about artificial colors and flavours termed as toxins and poisons it really pays to make your own at home and give the family a treat.The following recipe is a sure shot winner without harmful chemicals,preservatives and toxins and very easy to make.

Tomatoes used for the recipe..

Note some important points for the recipe:

1.Try and use fleshy Tomatoes rather than juicy ones as they will yield more pulp.

2.Make the Ketchup in a non stick pan.

3.Onion and Garlic are optional and can be omitted by those who do not want them.

4.Make the Ketchup in a pan larger than the quantity of ingredients.

5.I have used Rock Salt(Sendha Namak) but you can use normal Iodised salt or sea salt.But use Rock Salt for the best taste.

6.I have used powdered Garam Masala and Green Chili Paste.But if you want you can boil whole Garam Masala with Green Chilies with the Tomatoes and grind to a paste).

7.Store it in clean glass bottles.Please do not use Plastic as the smell of plastic will come into the Ketchup soon!

Lots of gyan isn’t it?Lets go to the recipe:

Preparation Time : 2 1/2 – 3 hours

Makes – Approximately 300 gms or 1 small bottle

INGREDIENTS

1 kg big,fresh and firm fleshy Tomatoes

1 big Onion (Optional)

5-6 fat Garlic Cloves (Optional)

3/4 cup Sugar

2 tsp Rock Salt (Sendha Namak)

1 tsp Garam Masala

1/2 tsp Clove Powder

1/2 tsp Ginger Powder(Sonth)

1/2 tsp fresh Green Chili Paste

2 tsp white Vinegar

METHOD

Quarter the Tomatoes,Onions and halve the Garlic Cloves.

Add them in a non stick pan and put the pan on the lowest heat (WITHOUT WATER) allowing the Tomatoes to release their juices naturally in the heat.

The Onion and Garlic will also get cooked and release their flavours into the juice.Cook for around 30 -40 minutes till the Tomatoes have become mashed and pulpy.

NOTE – Here you can add whole Garam Masala(refer to my link of making Garam Masala to add the whole spices) as well as fresh Green Chilies.Else used powdered Garam Masala and fresh Green Chili paste after cooking the strained sauce.

Link for Garam Masala – http://thefoodsamaritan.com/garam-masalabasic-recipe/

Cool the Tomato mix to room temperature.

After cooling,blend the cooked Tomatoes in a blender till the mixture becomes a thick gravy.Force the liquid through a soup strainer/chalni/mesh strainer into a separate bowl.Make sure that every bit of liquid is squeezed through the sieve.

The liquid after straining the Tomato Mix!

Put the strained liquid on heat again and add sugar.

Mix and keep cooking for approximately 25-30 minutes on low heat till it attains the ketchup consistency.

TEST – When you take a tsp of the sauce on a cool plate and tilt it,then it should not drip.Then you have the right consistency.

Add Green Chili paste,rock salt,Garam masala,Ginger and Clove Powders and mix well.Cover the pan with a clean kitchen towel and leave to cool to room temperature.