Tomato Ketchup, Tomato Sauce, Homemade Tomato Ketchup
by Tarla Dalal
tomato ketchup recipe | tomato sauce recipe | Indian style tomato ketchup | homemade tomato ketchup | with 25 amazing images.
Creamy, spicy and tangy, this Tomato Ketchup is as perfect as the ones you get in the market, or even better because of the fresh flavour of tomatoes that is unique to homemade products.
To make Indian style tomato ketchup, tomatoes are pressure cooked with a spice bag, blended, strained and then cooked till a saucy consistency is achieved. This simple but ideal procedure results in a flavourful and thick tomato sauce, which will add value to any dish it is served with or used in.
The flavour of the spices seeps well through the potli and is quite noticeable in the xxxxtomato ketchup. Note that no water is used in the preparation – this helps cook the tomato sauce faster and also to increase its shelf life.
If you do not wish to add the preservative (sodium benzoate), you must keep the tomato sauce in the fridge and use it within a month. If preservative is added, you can store tomato ketchup in the fridge for a longer time.
While cooking the tomato sauce you need to be a little patient as cooking and getting the right consistency takes a little while. Sodium benzoate acts as a preservative and helps in increasing the shelf life of our homemade tomato ketchup.
You can also try other sauces like Chilli Garlic Sauce or Barbeque Sauce.
Enjoy tomato ketchup recipe | tomato sauce recipe | Indian style tomato ketchup | homemade tomato ketchup | with detailed step by step recipe photos and video below.
Tomato Ketchup, Tomato Sauce, Homemade Tomato Ketchup recipe - How to make Tomato Ketchup, Tomato Sauce, Homemade Tomato Ketchup
Preparation Time: Cooking Time: Total Time:
Makes 1.5 cups
For Tomato Ketchup
5 cups tomatoes , cut into quarters
1/2 cup sugar
1/2 tsp chilli powder
1/2 tsp salt
1/2 tsp sodium benzoit
For The Potli
25 mm stick cinnamon (dalchini)
3 cloves (laung / lavang)
1 tsp coarsely crushed black pepper (kalimirch)
2 tsp crushed garlic (lehsun)
For the potli
- For the potli
- Combine all the ingredients in a muslin cloth, tie a knot and keep aside.
How to proceed to make tomato ketchup
- How to proceed to make tomato ketchup
- Combine the tomatoes and the prepared potli in the pressure cooker and pressure cook for 3 whistles, without adding water.
- Allow the steam to escape before opening the lid, remove the potli from the tomato mixture and discard it.
- Cool the tomato mixture slightly and blend it in a mixer till smooth.
- Strain the mixture using a strainer.
- Transfer the tomato mixture into a deep non-stick pan, add the sugar, chilli powder and salt, mix well and cook on a medium flame for 15 to 17 minutes or till it coats the back of the spoon, while stirring occasionally. Cool completely.
- Once cooled, add the sodium benzoate, mix well and store the {span class="bold1"}tomato ketchup{/span} in an air-tight container in the refrigerator.
Tomato Ketchup Video by Tarla Dalal
Other homemade sauces :
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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.
How to make tomato ketchup
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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.
| Energy | 23 cal |
| Protein | 0.3 g |
| Carbohydrates | 5.4 g |
| Fiber | 0.5 g |
| Fat | 0.1 g |
| Cholesterol | 0 mg |
| Vitamin A | 100.3 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.1 mg |
| Vitamin C | 7.7 mg |
| Folic Acid | 8.6 mcg |
| Calcium | 13.8 mg |
| Iron | 0.2 mg |
| Magnesium | 3.1 mg |
| Phosphorus | 5.7 mg |
| Sodium | 77.5 mg |
| Potassium | 41.7 mg |
| Zinc | 0 mg |
hello mam thank u fir d recipe my wife loved to make this tomato souce, Can we use sodium benzoate in tamarind chutney,plz suggest quantity
Excellent
I have followed all steps except in place of sodium benzoate as, i was not able to arrange it, l added vinegar 1 table spoon . The sauce was excellent in taste my kids appreciated it. It is good suggestion not to add water because to make good in consistency of sauce we have to keep it on flame for long I added sugar in last it save my time, because of it i was not bound to stand in kitchen n stir it regularly
Thank you for your Time and energy for assisting us for lovely home recipes. We all know that white sugar is not healthy, is possible to use jaggery instead ?
Hi.. i tried it.. but it doesnt taste tangy.. but a bit sweet... Would you knw i can make it tangier?
The sauec receipe is something diffrent!! I would like to try this for sure.