Tomato Ketchup, Tomato Sauce, Homemade Tomato Ketchup

by Tarla Dalal

5/5 stars 100% LIKED IT 15 REVIEWS ALL GOOD

Tomato Ketchup Video by Tarla Dalal View a video of this recipe here...

Added to 22 cookbooks This recipe has been viewed 38228 times

Creamy, spicy and tangy, this Tomato Ketchup is as perfect as the ones you get in the market, or even better because of the fresh flavour that is unique to homemade products.

Tomatoes are pressure cooked with a spice bag, blended, strained and then cooked till a saucy consistency is achieved. This simple but ideal procedure results in a flavourful and thick sauce, which will add value to any dish it is served with or used in.

The flavour of the spices seeps well through the potli and is quite noticeable in the ketchup. Note that no water is used in the preparation – this helps cook the sauce faster and also to increase its shelf life.

If you do not wish to add the preservative (sodium benzoate), you must keep the sauce in the fridge and use it within a month. If preservative is added, you can store it in the fridge for a longer time.

You can also try other sauces like Chilli Garlic Sauce or Barbeque Sauce .

Add your private note

Tomato Ketchup, Tomato Sauce, Homemade Tomato Ketchup recipe - How to make Tomato Ketchup, Tomato Sauce, Homemade Tomato Ketchup

Tags

Preparation Time: 5 mins Cooking Time: 30 mins Total Time: 35 mins Makes 1.5 cups (21 tbsp )
Show me for cups

Ingredients

5 cups tomatoes , cut into quarters
1/2 cup sugar
1/2 tsp chilli powder
1/2 tsp salt
1/2 tsp sodium benzoit

For The Potli
25 mm stick cinnamon (dalchini)
3 cloves (laung / lavang)
1 tsp coarsely crushed black pepper (kalimirch)
2 tsp crushed garlic (lehsun)

Method
For the potli

Combine all the ingredients in a muslin cloth, tie a knot and keep aside.

How to proceed

Combine the tomatoes and the prepared potli in the pressure cooker and pressure cook for 3 whistles, without adding water.
Allow the steam to escape before opening the lid, remove the potli from the tomato mixture and discard it.
Cool the tomato mixture slightly and blend it in a mixer till smooth.
Strain the mixture using a strainer.
Transfer the tomato mixture into a deep non-stick pan, add the sugar, chilli powder and salt, mix well and cook on a medium flame for 15 to 17 minutes or till it coats the back of the spoon, while stirring occasionally. Cool completely.
Once cooled, add the sodium benzoate, mix well and store it in an air-tight container in the refrigerator.

Nutrient values (Abbrv) per tbsp

Energy	23 cal
Protein	0.3 g
Carbohydrates	5.4 g
Fiber	0.5 g
Fat	0.1 g
Cholesterol	0 mg
Sodium	77.5 mg

For the complete nutrition table click here

RECIPE SOURCE : Tarla Dalal's Latest Recipes

Reviews

Manika

on 04 Oct 18 03:43 PM

The recipe says don''t add water while pressure cooking it Won''t the tomatoes stick n burn ??? N if I make it without the preservative can it last in the fridge for a Mnth?

| Hide Replies

Tarla Dalal HI Manika, No, the tomatoes will not stick and burn as you have to chop them and they will release the juice. You can refer the YOutube video for the same.If you do not wish to add the preservative (sodium benzoate), you must keep the sauce in the fridge and use it within a month.
Edited after original posting.

04 Oct 18 03:56 PM

Pintu

on 22 Aug 18 11:08 AM

Can I make this without chilli?

Tarla Dalal Hi Pintu, Yes, you can skip adding chili powder.

22 Aug 18 11:43 AM

Subs

on 25 Jun 18 10:28 AM

Hi, Can you please tell me whether can I use cherry tomatoes for making it? If so, any ingredients measurements will be changed??

Tarla Dalal Hi Subs, You can try using cherry tomatoes but, the taste will differ greatly as they are tangier in nature.

25 Jun 18 03:31 PM

Foodie #511253

on 06 Mar 18 01:45 PM

Hi...I followed the recipe using three times the ingredients.... so I added 1.5 teaspoons of sodium benzoate.... but there is a different smell n taste to the sauce like that of a chemical....it is not very nice..... what can I do to make it go away.... otherwise the sauce tastes yummy

Tarla Dalal Hi, Once you have added the sodium benzoate, let it sit for few hours in room temperature and refrigerate for a day.. as the sodium benzoate needs to blend and get mixed well in the sauce..

07 Mar 18 08:41 AM

Akta daga

on 16 Feb 18 10:10 PM

Gita M Bhatia

on 08 Feb 18 02:12 PM

Can I use citric acid in the tomato sauce instead of sodium benzoate. If yes how much for a 1 kg of tomato sauce after preparation

Tarla Dalal Citric acid will add as a vinegar but will not increase it''s shelf life...we would suggest to follow the recipe for best taste and for longer shelf life....

08 Feb 18 03:42 PM

gayatri

on 10 Oct 17 01:30 PM

I would like to try the recipe of tomato ketchup without sodium benzoic as there are dietary restriction. Can you suggest a natural alternative

Tarla Dalal Hi, You can make it without sodium benzoic but the shelf life will be only be for 2 weeks in the fridge...

10 Oct 17 02:52 PM

KRG Sampath

on 15 Aug 17 12:47 PM

It''s good& simple. Simpler than Sanjeev Kapoor. The steps are well laid for easy understanding. Keep it up.

Barbie

on 06 Apr 17 02:34 PM

Wonderful it is very simple and easy recipe.

Tarla Dalal Hi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Cooking !!

06 Apr 17 03:37 PM

Samar kumar roja

on 25 Mar 17 10:43 AM

View comment page: ... 2

Login Name
Password