Healthy Tomato Ketchup

35 mins
Serves 500
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Directions

  1. 1Roughly chop 1 kg desi red tomatoes, 1 beetroot, and 2 fresh red chilies.
  2. 2Roughly chop 1 kg desi red tomatoes, 1 beetroot, and 2 fresh red chilies.
  3. 3Roughly chop 1 kg desi red tomatoes, 1 beetroot, and 2 fresh red chilies.
  4. 4Add 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.
  5. 5Add 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.
  6. 6Add 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.
  7. 7Add all the ingredients to the wok, cover, and cook until mushy (about 20 mins on medium flame).
  8. 8Add all the ingredients to the wok, cover, and cook until mushy (about 20 mins on medium flame).
  9. 9Add all the ingredients to the wok, cover, and cook until mushy (about 20 mins on medium flame).
  10. 10Let it cool down completely and remove the bay leaf and cinnamon stick.
  11. 11Let it cool down completely and remove the bay leaf and cinnamon stick.
  12. 12Let it cool down completely and remove the bay leaf and cinnamon stick.
  13. 13Blend the mixture into a fine paste and strain it for a smoother consistency.
  14. 14Blend the mixture into a fine paste and strain it for a smoother consistency.
  15. 15Blend the mixture into a fine paste and strain it for a smoother consistency.
  16. 16Transfer the strained paste to a pan and cook on low flame, stirring constantly.
  17. 17Transfer the strained paste to a pan and cook on low flame, stirring constantly.
  18. 18Transfer the strained paste to a pan and cook on low flame, stirring constantly.
  19. 19Add 1/4 cup jaggery and 1/8 cup apple cider vinegar.
  20. 20Add 1/4 cup jaggery and 1/8 cup apple cider vinegar.
  21. 21Add 1/4 cup jaggery and 1/8 cup apple cider vinegar.
  22. 22Cook for 15-20 mins until thickened, stirring continuously.
  23. 23Cook for 15-20 mins until thickened, stirring continuously.
  24. 24Cook for 15-20 mins until thickened, stirring continuously.
  25. 25Check for consistency by putting some sauce on a steel plate; if water drips, it needs further cooking.
  26. 26Check for consistency by putting some sauce on a steel plate; if water drips, it needs further cooking.
  27. 27Check for consistency by putting some sauce on a steel plate; if water drips, it needs further cooking.
  28. 28Store in a sterilized glass jar in the refrigerator for more than a month.
  29. 29Store in a sterilized glass jar in the refrigerator for more than a month.
  30. 30Store in a sterilized glass jar in the refrigerator for more than a month.

Ingredients

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

Equipment

wokblenderstrainerpansteel plate
Healthy Tomato Ketchup | Clip Recipe