Tomato Ketchup
The only reason I came up with this recipe is because my kids love tomato ketchup with pakoras , eggs dosas and omelettes and finger fries.
I believe that the ketchup I would make at home with fresh tomatoes would be a lot healthier that the ones we get in the market…..but that’s my personal point of view.
Here goes the simplest and to my mind the healthiest and yet the yummiest recipe of home made tomato ketchup.
Ingredients:
1. 2.5 kg fresh tomatoes ( I used the local desi variety which have a high water content)
2. Three medium onions about 200 grams in weight
3. 200 grams sugar
4. 200 ml apple cider vinegar
5. One tablespoon whole cloves
6. Half a teaspoon black pepper powder
7. Half a teaspoon Kashmiri red chilli powder
8. One and a half teaspoon salt
Method:
1. Chop the tomatoes and put them into a pressure cooker and give two whistles.
2. After the steam goes off then open the lid and allow the tomatoes to reach room temperature.
3. Meanwhile slice the onions , place in a pan with one fourth cup of water , cover and let cook till tender , for about ten minutes.
4. Blend the tomatoes and onions together and sieve with a strainer discarding the seeds and skin .
5. Place the puree into a heavy bottomed steel pot and let boil on full flame stirring intermittently till it becomes as thick as the ketchup you get in the shops.
6. In the meanwhile simmer on low flame the vinegar and the cloves for about twenty minutes.
7. Spoon out the cloves and after the tomato puree has become thick add the spiced vinegar along with the sugar and the red chilly powder and cook for a further fifteen minutes.
8. Add the black pepper powder and the salt and give one boil.
9. Let the ketchup cool completely before transferring the ketchup into glass jars or bottles.
10. I would suggest that you refrigerate it since we aren’t really using a preservative other than the natural ones.
too tempting.Shreya
ReplyDeleteCan we use normal vinegar in place of Apple Cider Vinegar?
ReplyDeleteyes , absolutely, you can use the regular synthetic vinegar too , its just that I find fruit vinegar a heathier choice.
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