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Discover the rich, authentic taste of homemade tomato ketchup with a delightful Indian twist. This recipe combines ripe tomatoes with aromatic ginger, garlic, and a hint of garam masala for a sweet, tangy, and subtly spiced condiment. Far superior to store-bought versions, it's perfect for pairing with everything from fries and burgers to samosas and pakoras.
For 16 servings
Sauté Aromatics (5 minutes)
Cook Tomatoes (20 minutes)
Blend and Strain (10 minutes)
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Discover the rich, authentic taste of homemade tomato ketchup with a delightful Indian twist. This recipe combines ripe tomatoes with aromatic ginger, garlic, and a hint of garam masala for a sweet, tangy, and subtly spiced condiment. Far superior to store-bought versions, it's perfect for pairing with everything from fries and burgers to samosas and pakoras.
This indian recipe takes 65 minutes to prepare and yields 16 servings. At 50.11 calories per serving with 0.73g of protein, it's a beginner-friendly recipe perfect for condiment.
Simmer and Thicken (25 minutes)
Cool and Store
For more heat, add 1-2 chopped green chillies along with the onions, or increase the amount of Kashmiri red chilli powder.
Incorporate a smoky flavor by adding 1/2 teaspoon of smoked paprika along with the other spices during the final simmering stage.
Substitute white vinegar with apple cider vinegar and add one small, peeled and chopped apple to the pot with the tomatoes for a subtle fruity sweetness.
Add a bay leaf to the pot when simmering the ketchup. Remember to remove it before bottling for a delicate aromatic flavor.
Adapted versions of this recipe for specific dietary needs:
Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to reducing the risk of heart disease and certain cancers. Cooking tomatoes, as in this recipe, increases the bioavailability of lycopene.
Unlike many commercial ketchups, this homemade version is free from artificial preservatives, colors, and high-fructose corn syrup, giving you a more natural and wholesome condiment.
Making ketchup at home allows you to control the amount of sugar and salt, making it a healthier alternative for those monitoring their intake.
When stored in a sterilized, airtight glass container in the refrigerator, this homemade ketchup will stay fresh for up to 4 weeks.
Yes, you can use brown sugar for a deeper, molasses-like flavor, or jaggery for a more traditional Indian taste. You may need to adjust the quantity to your preference as sweetness levels vary.
If your ketchup isn't thick enough, simply return it to the pot and continue to simmer on low heat, stirring frequently, until it reaches your desired consistency. Remember that it will thicken considerably as it cools.
It is generally healthier than store-bought versions because it contains no artificial preservatives, colors, or high-fructose corn syrup. You also have complete control over the sugar and salt content. However, due to the sugar, it should still be enjoyed in moderation.
One serving of 30ml (about 2 tablespoons) contains approximately 35-45 calories, primarily from the natural sugars in the tomatoes and the added granulated sugar.
The final color depends heavily on the ripeness and variety of your tomatoes. Using deep red, ripe Roma or plum tomatoes will give the best results. For a natural color boost, you can cook a small piece of beetroot with the tomatoes and remove it before blending.