Ketchup is the quick fix for every form of food. Sweet and tangy, ketchup is the perfect accompaniment to many a dish from multiple cuisines. Ketchup will be at the top of the list, in my household’s monthly shopping list. Why not make it healthier by making it from your own kitchen? Home made ketchup, made with some love and memories
Tomato– 1 kg
Sugar– ½ cup
Black salt– ½ teaspoon
Dry Mango pwd– ½ teaspoon
Salt– ½ teaspoon
Red chilli pwd– ½ teaspoon
Vinegar– 2 teaspoons.
Take fresh and ripe tomatoes, wash and cut into big chunks.
Pressure cooker the tomatoes for 3 whistle. Open and allow to cool.
Blend the tomatoes into a thick puree, strain the puree to remove seeds and skin of tomato puree.
Heat a wok, add the puree, once it starts boiling add the sugar. Allow it to simmer, stir occasionally. when the puree starts thickening, add the black salt, mango pwd and red chilli pwd.
Allow the puree to further reduces, put off the gas and add the vinegar, your ketchup is ready.
(How to test if ketchup is ready . take a spoon full of ketchup and drop it in a plate and tilt the plate if you find no water running out of the puree then your ketchup is ready.)
Jar the ketchup and store it in the fridge.