దీని కోసం ఎగబడతారు 🏻

Ingredients

• 1 kg Tomatoes (ripe, washed and roughly chopped)
• 1 piece Onion (medium, peeled and roughly chopped)
• 4 cloves Garlic (peeled)
• 1 inch Fresh Ginger (peeled and minced)
• 1 tsp Black Peppercorns (whole)
• 4 pieces Cloves (whole)
• 1 tsp Salt (to taste)
• 0.5 tsp Chili Powder (optional for mild heat)
• 100 g Jaggery (Bellam) (grated or chopped)
• 1 tbsp Granulated Sugar (optional for extra sweetness)
• 2 tbsp Lemon Juice (freshly squeezed (or substitute white vinegar))
• 0.25 cup Water (add only if needed to adjust consistency)

Instructions

1. Prep the Produce

   Wash the tomatoes, remove stems and cores, then roughly chop. Peel and chop the onion, mince the garlic and ginger.

   Time: PT10M

2. Cook Tomatoes and Aromatics

   In a saucepan, combine chopped tomatoes, onion, garlic, ginger, whole peppercorns, cloves, salt, chili powder and ¼ cup water. Bring to a boil, then reduce to a simmer and cook, stirring occasionally, until the tomatoes break down and the mixture thickens, about 30 minutes.

   Time: PT30M

3. Blend to a Smooth Purée

   Transfer the cooked mixture to a blender (in batches if needed) and blend until completely smooth.

   Time: PT5M

4. Strain the Purée

   Pass the blended purée through a fine mesh strainer into a clean pot, using the back of a spoon to press out as much liquid as possible.

   Time: PT5M

5. Add Sweeteners and Acid

   Stir in the grated jaggery, granulated sugar and lemon juice. Cook on low heat, stirring continuously, until the jaggery fully dissolves and the ketchup thickens to a glossy consistency, about 15 minutes.

   Time: PT15M

6. Check Thickness

   Drop a teaspoon of the hot ketchup onto a cold plate. If it spreads slowly and holds its shape without running, it is ready.

   Time: PT2M

7. Cool and Jar

   Allow the ketchup to cool for about 10 minutes, then spoon it into sterilized glass jars, seal tightly, and let reach room temperature before refrigerating.

   Time: PT10M

Nutrition Facts

Calories

20

Protein

0g

Carbohydrates

5g

Fat

0g

Fiber

0g

Ingredient Substitutions

• Instead of Tomatoes: canned tomatoes (drained)
• Instead of Onion: shallot
• Instead of Garlic: garlic paste (1 tsp)
• Instead of Fresh Ginger: ground ginger (½ tsp)
• Instead of Black Peppercorns: ground black pepper (½ tsp)
• Instead of Cloves: ground cloves (¼ tsp)
• Instead of Chili Powder: red pepper flakes (¼ tsp)
• Instead of Jaggery (Bellam): brown sugar (¼ cup)
• Instead of Lemon Juice: white vinegar (2 tbsp)

Equipment Needed

• Saucepan
• Blender
• Fine Mesh Strainer
• Knife
• Cutting Board
• Glass Jar with Lid
• Wooden Spoon or Spatula
• Measuring Cups and Spoons
• Ladle (optional)

Critical Steps — Do Not Skip

• Cook tomatoes and aromatics until fully broken down (Step 2).
• Strain the purée for a smooth texture (Step 4).
• Cook with jaggery and lemon juice until thickened without water separation (Step 5).
• Cool and jar properly to ensure shelf‑life (Step 7).

Chef Tips from the Video

• Roast the tomatoes briefly before cooking for a deeper, smoky flavor.
• Use a pinch of smoked paprika for an extra layer of taste.
• For a smoother finish, blend the ketchup while it is still warm; cold purée can be harder to process.

Troubleshooting

Storage

Refrigerator: Store sealed jars in the refrigerator for up to 2 weeks.

Freezer: Freeze in airtight containers for up to 3 months.

Room temperature: Do not keep opened ketchup at room temperature; unopened sealed jars can sit in a cool dark pantry for up to 1 week.

Make-Ahead Tips

• Prepare the ketchup a few days in advance; flavors deepen after refrigeration.
• Sterilize jars by boiling them for 10 minutes to extend shelf life.
• If the ketchup thickens too much after cooling, stir in a tablespoon of warm water before using.

Frequently Asked Questions