Home made tomato soup recipe 🍲 / best home made ketchup recipe.
How to Make Ketchup at Home – A Complete Guide
Ketchup is one of the most widely used food items in the world and is the most commonly used condiment. It goes well with french fries, burgers, hot dogs, sandwiches and even with breakfast. While store bought ketchup is very convenient, homemade ketchup is much more delicious and has less preservatives and can be customized to your liking. Making ketchup at home is very easy and requires only a few basic ingredients. Let’s see how to make ketchup at home.
Ingredients for Homemade Ketchup
To make tomato ketchup, you need the following ingredients:
Main Ingredients:
– Tomatoes – 2 kg
– Onion – 1 small onion
– Garlic – 4 cloves
– Apple cider vinegar – ½ cup
– Sugar – ½ cup
– Salt – 1 ½ teaspoon
– Black pepper – ½ teaspoon
– Paprika – ½ teaspoon
– Cinnamon powder – ¼ teaspoon
– Cloves – 3 to 4
– Allspice powder – ¼ teaspoon
– Mustard powder – ½ teaspoon
– Red chilli powder – ½ teaspoon
– Water – ½ cup
Step-by-step instructions
Step 1: Preparing the tomatoes
1.Wash the tomatoes thoroughly in water to remove any dirt or pesticide residue.
2.Boil water in a small vessel and add the tomatoes.
3.Let them boil for 1-2 minutes until the skin starts peeling off.
4.Take out the tomatoes and put them in ice water. This will peel the tomatoes very quickly.
5. Once the skin is peeled, cut them into small pieces.
Step 2: Cooking the Tomatoes.
1. Add the chopped tomatoes to a large saucepan along with ½ cup of water.
2. Cover the pan and cook the tomatoes on low flame for about 20 minutes or until they become soft and pulpy.
3. Keep stirring occasionally to prevent burning.
Step 3: Blending the Tomato Mixture
1. Once the tomatoes are soft, allow them to cool slightly.
Pure the cooked tomatoes using a blender until smooth.
3. Strain the puree through a fine sieve to remove seeds and stringy pieces. This will make the ketchup very smooth.
Step 4: Cook the ketchup base
1. In the same saucepan, heat 1 tablespoon of oil over low heat.
2. Add finely chopped onion and chopped garlic and sauté until they become soft and translucent.
3. Add the tomato puree back to the pan.
4. Add apple cider vinegar, sugar, salt, pepper, paprika, cinnamon, cloves, allspice, mustard powder and red chili powder.
5. Mix everything well and let the mixture cook on low heat.
Step 5: Cook the ketchup on low heat
1. Let the mixture simmer for 40-50 minutes, stirring occasionally to prevent sticking.
2. As the mixture reduces, it will thicken and become darker and richer in color.
3. Taste and add ingredients as needed. If you want it spicier, add more vinegar. Add some more sugar if you want to make it sweeter.
Step 6: Final Blending and Straining
1. When the ketchup thickens, turn off the heat.
2. Let it cool a little before blending it once more so that it becomes very smooth.
3. Strain it once more if you feel it will become too smooth.
Step 7: Storing the Ketchup
1. Pour the ketchup into sterilized glass jars or bottles while it is hot.
2. Close the jars tightly and let them cool to room temperature before placing them in the refrigerator.
3. Homemade ketchup stays fresh for up to 3 weeks in the refrigerator. To store it longer, you can freeze it in small batches.