Skip to main content

Homemade Tomato Ketchup



Making tomato ketchup is quite simple.Homemade ketchup is thick and tangy,much more better than store bought one.
I tried this tomato ketchup last summer when I had lot of home grown tomatoes.But couldn't get a chance to take the pictures.
Finally I made it with 1/2 kg of tomatoes for the sauces and preserves theme in Blogging Marathon edition 74.Off to the recipe.....................




                                                                                       
                               
                               Homemade Tomato Ketchup

                                                                  
   Basic Information

   Recipe Source  here
   Preparation time 5 minutes
   Cooking time 30 minutes
   Makes around 150 ml


  Ingredients




  
Ingredient
Quantity
Ripe tomatoes
1/2 kg(roughly chopped)
Water
1/2 cup
Granulated sugar or brown sugar
5 tbs
White Vinegar
1/ cup
Red chilli powder/milagai podi
1/2 tsp
Salt
1/2 tsp

   
   Method 
  • Take the roughly chopped tomatoes in a pressure cooker.To this add the 1/2 cup of water and pressure cook it for 3-4 whistles.After the pressure subsides,blend it with a hand blender to a fine puree.
  • Pass  through the puree in a strainer to remove the seeds and the skin.Now in a pan take the puree,sugar,salt,red chilly powder and vinegar.
  • Keep the pan on a stove top and mix it well.Let it simmer for 15-20 minutes.In between stir it frequently to prevent burning.Once the mixture becomes thick put off the flame.To check,the ketchup is done,take few drops in a plate and tilt it.If its not runny then the ketchup is ready.

  • After cooling store it in a glass jar and refrigerate.





  • Transfer the sauce to the glass bottle or container after cool down completely.
  • The amount of red chilli can be increased for a spicy version.
  • The amount of sugar can also be increased if you want a sweeter ketchup.
  • It stays good in the refrigerator for 2-3 months.

Enjoy...........................



 I tried this tomato ketchup last summer when I had lot of home grown tomatoes Homemade Tomato Ketchup


Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74.

Sumber http://www.naliniscooking.com

Comments

Popular posts from this blog

Thengai/Coconut Masala Chutney

Coconut masala chutney is a flavorful,tangy and mildly spicy chutney goes very well with Idly and Dosa which is my grand mother's signature recipe.This one is a favorite accompaniment for idly,dosa for my family and love it a lot.This chutney stays fresh for 2 days if it is stored properly in the refrigerator.Today is the day 3 of blogging marathon #16 and the recipe is as follows............ Ingredients Ingredient Quantity Coconut 1/2cup Onion 1no.(medium size) Tomato 2nos.(medium size) Red chilly 5-6nos. Oil 2tbs Curry leaves 1 sprig Mustard seeds/kadugu 1/2tsp Urad dhal/ullutham paruppu 1tsp Salt to taste Method                   Chop the onion finely and grind the coconut,red chilly and tomato to a fine paste,keep aside.   Heat a pan with the oil,when it becomes hot splutter the mustard and urad dhal.Add the onion and curry leaves,saute it till golden. Now add the ground paste and fry it f...

Strawberry Mango Popsicle

Today is the final day of Blogging Marathon #16 and the the recipe is a colorful popsicle made with fresh strawberries and mangoes. Since last two days the weather was in 90s and feeling hot,my kiddo wanted something cold to eat or drink.Suddenly got the idea of making these popsicles to finish the over ripe mangoes,it came out delicious and we enjoyed it.Only 5 popsicles were left to take the pictures and couldn't take the picture properly as it started melting due to the high temperature.Here is the recipe...     Ingredients Ingredient Quantity Mango(peeled,cubed) 1 cup Strawberry(cut into half) 1cup Sugar 4tbs Lemon juice 2tbs Method  Puree the mango and strawberry with 2tbs of sugar,1tbs lemon juice separately,keep it aside. Pour which ever layer want first in the popsicle mold or small cups and freeze it for 30 minutes. Then pour the next layer and freeze it for atleast 6 hours. Remove the popsicle from the mold by keeping in hot w...

South Indian Breakfast Thali

Today's post for the Blogging Marathon#16 under the thali theme is a simple breakfast thali.The menu is Sambhar Idly Ulundhu Vadai(urad dhal vada) Ven Pongal(pongal) Nei Roast(ghee roast) Degree Kaapi The accompaniments are Thengai chutney(coconut chutney) Sambhar Poondu chutney(garlic chutney) Venpongal                         Venpongal is a easy to make breakfast item which I make almost every Saturday for breakfast or dinner.Sometimes make it for lunch if I feel lazy to cook or run out of idly batter.Here is the recipe...   Ingredients Ingredient Quantity Raw rice/paccharisi 1cup Moong dhal/paasiparuppu 1/3cup Cumin seeds/jeeragam 11/2tsp Black pepper/milagu 1tsp Curry leaves 1 sprig Ginger/inji(finely chopped) 1tsp Asafoetida/perugayam a generous pinch Turmeric powder/manjal podi a pinch Cashews(broken) 11/2tbs Ghee/nei 3tbs Oil 1tbs Salt to taste Method  ...