Tomato Ketchup

This tomato ketchup recipe is my own version. It is no onion no garlic tomato ketchup. Generally, they will add a few onion and garlic pods to the recipe.

Ingredients:

1.      Tomato – 5 medium size

2.     Kashmiri chili powder- 1/4 tsp

3.     Sugar – 1tsp

4.     Salt to taste

5.     Conflour-1/4 tsp

6.     Vinegar – 1/4 tsp

To make tomato ketchup:

1.   In a heavy bottom pan add 4 – 5 cups water and blanch the tomato for 5 minutes on high flame.

2.   For blanching the tomato just make an X cute on top of each tomato.

3.   After 5 minutes when the skin starts to peel from the tomatoes turn off the stove and take off the tomatoes and peel the skin.

4.   Now add the tomatoes into a mixer jar and make it into a fine puree, strain and keep the puree aside

5.   Now heat a kadai and add this puree and allow to cook till 80% of the raw smell goes away.

6.   Then add

i)       Kashmiri chili powder- 1/4 tsp

ii)     Sugar – 1tsp

iii)    Salt to taste

                Mix well and cook till the raw smell of the tomato completely goes away.

7.   Now add 1/4 tsp of corn flow powder by diluting it in water and mix well.

8.   Then add 1/4 tsp of Vinegar and mix and cook until the ketchup becomes thick.

9.   The consistency of the ketchup should be when you pour the ketchup on the plate and draw a line it should not merge.

10.   Now turn off the stove

 Now easy homemade tomato ketchup is ready. You can use it as a dip or as an ingredient for some recipes.

Note:

1.     Ensure to the strain of the tomato puree to avoid residues.

2.     The reason to add corn flour is to thicken the ketchup for the right texture.

3.     For this recipe vinegar acts as a preservative.