Tomato Ketchup Recipe (Indian Tomato Sauce)
User Reviews
4.4
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
1 litre tomato ketchup
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Calories
270 kcal
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Course
Side Dish
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Cuisine
American, International
Tomato Ketchup Recipe (Indian Tomato Sauce)
Description
Tomato Ketchup Recipe (Indian Tomato Sauce) uses ripe, juicy tomatoes combined with aromatic garlic and ginger, dry red chilies, and golden raisins to provide a natural sweet and spicy profile. The tomatoes are gently cooked down until soft, then blended and strained for a velvety consistency without excess seed or skin.
The addition of apple cider or white vinegar and cane sugar balances acidity and sweetness, characteristic of ketchup. Rock salt and a measured amount of sodium benzoate help preserve the sauce for extended shelf life when stored properly. All ingredients are carefully prepared to avoid flaws, such as discarding spotted tomato parts and sterilizing jars for canning.
The resulting ketchup offers a flavorful condiment with a smooth texture and balanced tang, sweetness, and mild heat. It can be used like any ketchup in cooking or as a dip. The recipe is suitable for scaling to smaller batches without preservatives if refrigerated and consumed within weeks.
Guidance stresses selecting ripe, fresh tomatoes for the best taste, proper sterilization of jars, and optional omission of garlic if desired. Sodium benzoate can be omitted when making small batches for quick consumption.
Ingredients
- 2.5 kg tomato or approx 5.4 lbs tomatoes
- 3 to 4 grams garlic - 15 to 16 medium garlic cloves
- 3 to 4 grams ginger - 3 pieces of about 3 inch ginger
- 5 to 7 red chili deseeded and halved, dry
- ½ cup golden raisins
- ½ cup apple cider vinegar or white vinegar
- 1 tablespoon rock salt edible and food grade
- 6 to 7 tablespoon cane sugar or regular sugar, organic, unrefined
- ¼ teaspoon sodium benzoate dissolved in 1 teaspoon hot water
Instructions
Preparation
- Rinse the tomatoes well in water.
- Slice the top eye parts of the tomatoes. Roughly chop the tomatoes.
- Discard spotted parts or peels.
- Peel and rinse the garlic, ginger. Later roughly chop them.
- Halve and deseed the dry red chilies.
- Rinse the raisins and keep aside.
Cooking tomatoes
- In a huge pot or casserole or a 4 to 5 litre pressure cooker, take all the chopped tomatoes.
- Add the ginger, garlic, red chilies, raisins, vinegar, salt and sugar.
- Mix well and keep the pot or cooker on a low to medium flame on the stove top.
- Keep on stirring at intervals.
- When the tomatoes soften, switch off the fire. The softening takes about 25 to 27 minutes.
- When the mixture is slightly hot or warm, blend the puree with an immersion blender or in a regular blender. If using a regular blender, then don't add too hot of the tomato mixture.
- Make a smooth puree.
- With a strainer which is not very fine, strain the puree very well directly into a pot or a large sauce pan.
- Strain very well. Now you can sterilize the jar.
Sterilizing jar for storing tomato sauce
- First rinse the jar. in a large sauce pan heat water till it reaches its boiling point - meaning it has begun to boil.
- Immerse the jar and its lid in the hot water. Continue to boil the water along with jar for 8 to 10 minutes.
- Remove the jar with the help of clean tongs and place the jar inverted on a thick towel kept on the kitchen tabletop. Let the jar dry naturally.
Making tomato sauce
- Keep the pot or pan with the strained tomato pulp on the stove top,
- On a low to medium flame, simmer the pulp till it starts thickening and reaches a ketchup like consistency. Takes about 35 to 40 minutes.
- Heat 1 tsp of water in a small bowl. add ¼ teaspoon of sodium benzoate to the hot water.
- Stir and dissolve the sodium benzoate. The preservative should be dissolved in the water.
- Pour the sodium benzoate solution to the hot tomato ketchup. Mix and stir very well.
- Pour the hot tomato sauce in the sterilized jar. Close tightly with the lid.
- Let the sauce cool and be kept aside for some hours or a day. Then keep it in the refrigerator and use after 1 or 2 days.
- Serve tomato sauce with any snack or appetizer.
Notes
- Use ripe, fresh tomatoes that are sweet and juicy; avoid under-ripe or sour tomatoes for best flavor.
- Ensure canning jars are well-sterilized and heatproof before storing ketchup for safety and longer shelf life.
- Omission of sodium benzoate preservative is possible by preparing small batches stored refrigerated and consumed within weeks.
- Skip garlic if you prefer a milder sauce without garlic flavor.
- The recipe is scalable to make smaller or larger batches according to needs.
Nutrition Information
Show DetailsNutrition Facts
Serving: 1litre tomato ketchup
Amount Per Serving
Calories 270 kcal
% Daily Value*
| Calories | 270kcal | 14% |
| Carbohydrates | 62g | 21% |
| Protein | 7g | 14% |
| Fat | 1g | 2% |
| Sodium | 1784mg | 74% |
| Potassium | 1828mg | 39% |
| Fiber | 9g | 36% |
| Sugar | 48g | 96% |
| Vitamin A | 5740IU | 115% |
| Vitamin C | 167.7mg | 186% |
| Calcium | 84mg | 8% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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