Garlic Tomato Ketchup
A punchy, homemade ketchup with a bold garlic flavor and a spicy kick from red chili flakes. This tangy, sweet condiment is perfect for elevating fries, burgers, and sandwiches, and so much better than store-bought!
For 32 servings
4 steps. 45 minutes total.
- 1
Step 1
- a.Pressure Cook Aromatics and Tomatoes
- b.In a pressure cooker, combine the chopped tomatoes, onion, garlic, and ginger.
- c.Add the whole spices: cloves, cinnamon stick, and black peppercorns. For easy removal, you can tie them in a small muslin cloth (a 'potli').
- d.Pour in 1/4 cup of water. Secure the lid and cook on high heat for 1 whistle (about 5-7 minutes).
- e.Reduce the heat to low and continue to cook for another 15 minutes.
- f.Turn off the heat and allow the pressure to release naturally. This means letting the cooker cool down on its own without forcing the valve, which takes about 10-15 minutes.
- 2
Step 2
- a.Blend and Strain the Base
- b.Once the pressure cooker is safe to open, let the mixture cool for about 15-20 minutes until it's warm, not scalding hot.
- c.If you used a spice potli, remove and discard it now. Transfer the cooked mixture to a high-powered blender.
- d.Blend for 2-3 minutes until you have a completely smooth puree.
- e.Place a fine-mesh sieve over a large, heavy-bottomed saucepan. Pour the puree through the sieve, using a spatula or the back of a spoon to press all the liquid through. This step is crucial for a silky, professional texture.
- f.Discard the seeds, skins, and any fibrous bits left in the sieve.
- 3
Step 3
- a.Simmer and Thicken the Ketchup
- b.To the strained puree in the saucepan, add the sugar, white vinegar, Kashmiri red chili powder, red chili flakes, and salt.
- c.Stir thoroughly to combine all ingredients.
- d.Place the saucepan over medium-low heat and bring to a gentle simmer. Be careful, as the thick mixture can bubble and pop. Use a splatter guard if available.
- e.Cook for 25-30 minutes, stirring frequently to prevent it from sticking to the bottom. The ketchup is ready when it has visibly thickened and coats the back of a spoon without running.
- 4
Step 4
- a.Cool and Store
- b.Remove the saucepan from the heat and let the ketchup cool completely to room temperature. It will thicken further as it cools.
- c.Once cooled, transfer the ketchup into a sterilized, airtight glass bottle or jar.
- d.Store in the refrigerator. The flavor will deepen and improve after 24 hours. It will keep well for up to 4 weeks.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Use the ripest, reddest tomatoes you can find (like Roma or plum tomatoes) for the best flavor and natural color.
- 2To check for doneness, place a small dollop of ketchup on a cold plate and put it in the freezer for a minute. If it doesn't run when you tilt the plate, it's ready.
- 3For easy removal of whole spices, tie them in a small muslin cloth (potli) before adding to the pressure cooker and remove the bag before blending.
- 4Ensure your storage jars are properly sterilized to maximize the ketchup's shelf life. You can boil them in water for 10 minutes and let them air dry completely.
- 5For long-term storage (up to a year), you can process the filled jars in a water bath canner according to standard canning procedures.
Adapt it for your goals.
Smoky Ketchup
Add 1 teaspoon of smoked paprika along with the other powdered spices for a deep, smoky flavor.
Herb Infused KetchupHerb-Infused Ketchup
Add a sprig of fresh rosemary or thyme to the pressure cooker with the tomatoes. Be sure to remove it before blending.
Extra Spicy KetchupExtra Spicy Ketchup
For a serious kick, add 1-2 chopped fresh red chilies (like bird's eye) to the pressure cooker along with the tomatoes.
Why this is on our healthy list.
Rich in Lycopene
Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to reducing the risk of certain chronic diseases. Cooking tomatoes, as in this recipe, makes the lycopene more bioavailable.
No Artificial Preservatives
By making ketchup at home, you control the ingredients. This recipe is free from the artificial preservatives, colors, and high-fructose corn syrup often found in commercial brands.
Contains Allicin
The generous amount of garlic provides allicin, a compound known for its potential immune-boosting and anti-inflammatory properties.
Frequently asked questions
One serving of 1 tablespoon (about 30g) of this homemade ketchup contains approximately 23 calories. The main source of calories is the granulated sugar.