Tomato Ketchup, Tomato Sauce, Homemade Tomato Ketchup recipe with step by step photos
Other homemade sauces :-
From readymade soups and pastes to chutneys and dry spice mixes, nowadays in this fast paced life, everything is easily available in local stores. But, there are many people who still prefer preparing their own Indian spice blends, sauces, pastes at home. Like tomato ketchup recipe | tomato sauce recipe | Indian style tomato ketchup |homemade tomato ketchup | then our website has many basic recipes like :
For the potli-
For a flavourful tomato ketchup | tomato sauce | Indian style tomato ketchup | homemade tomato ketchup | we will make a masala potli.
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Place a clean and dry muslin cloth on a plate.
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Place 25 mm cinnamon stick.
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Add 3 cloves.
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Add coarsely crushed black pepper.
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Add a little crushed garlic. If you are Jain or don’t like the flavour of garlic, simply skip adding lehsun.
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Combine all the ingredients in a muslin cloth, tie a knot and keep the bouquet garni aside. Ensure it is tight because we are going to cook it along with the tomatoes.
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How to make tomato ketchup-
To make tomato ketchup | tomato sauce | Indian style tomato ketchup | homemade tomato ketchup | take 1 kg of red, ripe tomatoes.
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Wash and cut them into quarters, you should get around 5 cups.
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Transfer the tomatoes in the pressure cooker. For an added flavour, you can also add onions, ginger or red chillies if you want at this stage.
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Add the prepared potli and push it right inside so the flavours are distributed well.
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Close the lid and pressure cook for 3 whistles, without adding water.
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Allow the steam to escape before opening the lid, remove the potli from the tomato mixture and discard it. Be careful and do not burn yourself.
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Cool the tomato mixture slightly and blend it in a mixer till smooth.
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Strain the mixture using a strainer and a spoon. Do not add any water or else you won’t get that thick consistency.
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Transfer the tomato mixture into a deep non-stick pan.
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Add sugar. Sugar helps to balance the tangy flavour from tomatoes and introduces a sweet yet tangy taste to the table sauce. Depending on the sourness from tomato, you may require more or less sugar.
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Add chilli powder and salt. The chilli powder will help in giving a beautiful red colour.
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Mix well and cook on a medium flame until the sugar dissolves completely and the sauce thickens.
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After 6 minutes, you can see the colour of the tomato sauce has become a little dark.
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After 11 minutes, you can see now it has thickened a little but, it is not coating the spoon completely so, we will cook it for a little longer. Ensure you scrape the sides of the pan as well while cooking.
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We have cooked this for 15 to 17 minutes or till it coats the back of the spoon, while stirring occasionally.
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Transfer the tomato ketchup | tomato sauce | Indian style tomato ketchup | homemade tomato ketchup | in a bowl and cool completely.
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Once cooled, add the sodium benzoate. This acts as a preservative and helps in increasing the shelf life of our homemade tomato ketchup. If you will use the tomato ketchup within a month then skip adding it.
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Mix well and store the tomato sauce in an air-tight container in the refrigerator. You can serve the homemade tomato sauce with your favorite snacks like french fries, burger, pakora or sandwiches.
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