Healthy Tomato Ketchup

Name: Healthy Tomato Ketchup
Total time: 35 min
Yield: 500 servings
Ingredients: 1 kg desi red tomato; 1 beetroot; 2 red chillies; 1 tsp black salt; 1 tbsp salt; 1 tbsp Kashmiri red chilli powder; 1 onion; 1 inch ginger; 8 garlic cloves; 1 bay leaf; 1 inch cinnamon stick; 12 black peppercorns; 4 cloves; 0.25 cup jaggery; 0.125 cup apple cider vinegar

35m

Serves 500

youtube.com

Healthy Tomato Ketchup

youtube.com

35m

Serves 500

Directions

1Roughly chop 1 kg desi red tomatoes, 1 beetroot, and 2 fresh red chilies.
2Add 1 tsp black salt, 1 tbsp salt, 1 tbsp Kashmiri red chilli powder, 1 onion, 1 inch ginger, 8 garlic cloves, 1 bay leaf, 1 inch cinnamon stick, and 12 black peppercorns to a wok.
3Add all the ingredients to the wok, cover, and cook until mushy (about 20 mins on medium flame).
4Let it cool down completely and remove the bay leaf and cinnamon stick.
5Blend the mixture into a fine paste and strain it for a smoother consistency.
6Transfer the strained paste to a pan and cook on low flame, stirring constantly.
7Add 1/4 cup jaggery and 1/8 cup apple cider vinegar.
8Cook for 15-20 mins until thickened, stirring continuously.
9Check for consistency by putting some sauce on a steel plate; if water drips, it needs further cooking.
10Store in a sterilized glass jar in the refrigerator for more than a month.

Ingredients

1 kg desi red tomato
1 beetroot
2 red chillies
1 tsp black salt
1 tbsp salt
1 tbsp Kashmiri red chilli powder
1 onion
1 inch ginger
8 garlic cloves
1 bay leaf
1 inch cinnamon stick
12 black peppercorns
4 cloves
0.25 cup jaggery
0.125 cup apple cider vinegar

Equipment

wokblenderstrainerpansteel plate

Healthy Tomato Ketchup

35m

Serves 500

youtube.com

Healthy Tomato Ketchup

youtube.com

35m

Serves 500

Directions

1Roughly chop 1 kg desi red tomatoes, 1 beetroot, and 2 fresh red chilies.
2Add 1 tsp black salt, 1 tbsp salt, 1 tbsp Kashmiri red chilli powder, 1 onion, 1 inch ginger, 8 garlic cloves, 1 bay leaf, 1 inch cinnamon stick, and 12 black peppercorns to a wok.
3Add all the ingredients to the wok, cover, and cook until mushy (about 20 mins on medium flame).
4Let it cool down completely and remove the bay leaf and cinnamon stick.
5Blend the mixture into a fine paste and strain it for a smoother consistency.
6Transfer the strained paste to a pan and cook on low flame, stirring constantly.
7Add 1/4 cup jaggery and 1/8 cup apple cider vinegar.
8Cook for 15-20 mins until thickened, stirring continuously.
9Check for consistency by putting some sauce on a steel plate; if water drips, it needs further cooking.
10Store in a sterilized glass jar in the refrigerator for more than a month.