Homemade Tomato Ketchup | No Onion No Garlic No Sugar Recipe
This delicious hot and spicy homemade tomato ketchup is a no onion no garlic no sugar recipe . Enjoy this preservative free condiment with your snacks, paratha, poori, chilla, etc. It will become your favourite ketchup once you taste it.
Ingredients
- 700 gm Bombay tomato
- 30-40 gm beetroot
- 70 gm jaggery
- 1 tsp salt
- 2 whole dry red chilli
- ¼ tsp black pepper
- ½ tsp cinnamon powder
- 1 tbsp vinegar
Instructions
- Wash the tomatoes and make a cut on the top. Remove the stems and any blemishes.
- In a large pot, add 1/2 cup of water and the tomatoes. Also, add 2 whole red chillies without stem to it. Cover the pot and cook the tomatoes on low medium heat for 4-5 minutes until they are soft and mushy.
- Turn off the heat, remove them from water and transfer to a plate. Let the tomatoes cool down for a few minutes.
- Once the tomatoes have cooled, puree them in a blender until smooth.
- While pureeing add few steamed pieces of beetroot. If you don’t have them add raw beetroot pieces while boiling of tomatoes.
- In a separate pan, put a strainer and sieve tomato puree, discard the leftover. Put the pan on a low medium heat and cook it for 1-2 minutes.
- Now add salt, jaggery pieces, cinnamon powder, black pepper powder, Mix them well and stir till the jaggery is completely melted.
- Then add vinegar and cook it further for 4-5 minutes or till the puree becomes thickens and comes into the consistency of ketchup.
- To check drop small portion of thickened puree on a plate and tilted the plate. If it stay to gether and no water is separated means it is the perfect consistency.
- At this stage, turn off the heat and let the ketchup cool down. Once it's cooled down, transfer it to a sterilized glass bottle or jar. Keep it refrigerated for a longer shelf life.
- Enjoy your hot and spicy tomato ketchup with fries, burgers, sandwiches, or anything else you like.
Video
Notes
1. The quality of your tomatoes will determine the flavor and texture of your ketchup. Ripe tomatoes are sweeter and have a more intense flavor than unripe ones, so try to use ripe tomatoes for the best results.
2. Jaggery comes in different colors and varieties, and the type of jaggery you use can affect the flavor of your ketchup. Darker jaggery has a stronger, more complex flavor than lighter jaggery. Choose the type of jaggery that suits your taste.
3. Adding water to the tomatoes when cooking them can make the ketchup watery and thin. Instead, cook the tomatoes with their natural juices and let them break down on their own.
4. Making ketchup from scratch takes time, so don't rush the process. Let the tomatoes cook slowly and simmer the ketchup for at least 5-7 minutes after adding the jaggery to ensure that it's thick and well-incorporated.
5. To ensure that your ketchup stays fresh and safe to eat, store it in sterilized glass jars or bottles. This will prevent bacteria and mold from growing and keep your ketchup fresh for up to a few weeks.
6. The spices in this recipe can be adjusted to your liking. Add more chili powder if you like it spicier or reduce the amount of black pepper if you prefer a milder flavor.
7. You can also add onion, ginger and garlic for an enhanced flavour.
8. Once you've mastered the basic recipe, try adding different ingredients to create your own unique flavor. You can try adding ginger, cinnamon, or even fruit like apples or mangoes for a different twist on the classic ketchup flavor.