You are here: Home > Videos > Course > Tomato Ketchup Video by Tarla Dalal Tomato Ketchup Video by Tarla Dalal Viewed 13642 times 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 that is unique to homemade products. 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 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 ketchup. Note that no water is used in the preparation – this helps cook the sauce faster and also to increase its shelf life. If you do not wish to add the preservative (sodium benzoate), you must keep the sauce in the fridge and use it within a month. If preservative is added, you can store it in the fridge for a longer time. Tweet Recipe Description for Tomato Ketchup, Tomato Sauce, Homemade Tomato Ketchup Preparation Time: 5 minsCooking Time: 30 mins Makes 1.5 cups Show me for cups Ingredients For Tomato Ketchup5 cups tomatoes , cut into quarters1/2 cup sugar1/2 tsp chilli powder1/2 tsp salt1/2 tsp sodium benzoitFor The Potli25 mm stick cinnamon (dalchini)3 cloves (laung / lavang)1 tsp coarsely crushed black pepper (kalimirch)2 tsp crushed garlic (lehsun) Method For the potliCombine all the ingredients in a muslin cloth, tie a knot and keep aside.How to proceed to make tomato ketchupCombine 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. See step by step images of Tomato Ketchup, Tomato Sauce, Homemade Tomato Ketchup recipe RECIPE SOURCE : Tarla Dalal's Latest Recipes