దీని కోసం ఎగబడతారు🤦🏻

దీని కోసం ఎగబడతారు🤦🏻 is a medium Indian recipe that serves 10. 20 calories per serving. Recipe by Sravana Samayalu on YouTube.

Prep: 32 min | Cook: 45 min | Total: 1 hr 32 min

Cost: $26.25 total, $2.63 per serving

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

Dietary info: Vegetarian, Vegan, Gluten-Free, Dairy-Free, Nut-Free

Last updated: April 14, 2026

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దీని కోసం ఎగబడతారు🤦🏻

Recipe by Sravana Samayalu

A fresh, preservative‑free tomato ketchup made with ripe tomatoes, aromatic spices, jaggery and a splash of lemon juice. Perfect for kids and adults who love a sweet‑tangy, slightly spicy condiment without any artificial additives.

MediumIndianServes 10

Shop all ingredients on Amazon in one click • Printable PDF with shopping checklist

Source Video
27m
Prep
50m
Cook
10m
Cleanup
1h 27m
Total

Cost Breakdown

$26.25
Total cost
$2.63
Per serving

Critical Success Points

  • 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).

Safety Warnings

  • The blended mixture is hot; vent the blender lid slightly to allow steam to escape.
  • Handle the hot saucepan with oven mitts to avoid burns.
  • Do not taste raw garlic or ginger directly from the pot; let it cool slightly.

Frequently Asked Questions

Everything you need to know about this recipe

Q

What is the cultural significance and history of homemade tomato ketchup in Indian home cooking?

A

Tomato ketchup became popular in Indian households as a convenient, sweet‑tangy condiment for snacks like samosas and fries. Families often prepare it at home to avoid commercial preservatives and to tailor the spice level to regional tastes.

cultural
Q

What are the traditional regional variations of tomato ketchup in Indian cuisine?

A

In South India, ketchup may include curry leaves, mustard seeds, and a touch of tamarind, while in North India it often features jaggery, cloves, and a hint of garam masala. Some regions add roasted red chilies for extra heat.

cultural
Q

How is tomato ketchup traditionally served in Indian households?

A

It is typically served as a dipping sauce alongside street‑food snacks, as a spread on sandwiches, or mixed into chaats for added tanginess. It is also used as a quick glaze for grilled paneer or chicken.

cultural
Q

During which occasions is homemade tomato ketchup especially popular in Indian culture?

A

Homemade ketchup is a staple during family gatherings, festivals like Diwali, and weekend snack sessions when fried foods are prepared. Its preservative‑free nature makes it a favorite for health‑conscious celebrations.

cultural
Q

What authentic ingredients are essential for traditional Indian tomato ketchup versus common substitutes?

A

Traditional Indian ketchup relies on ripe tomatoes, jaggery (or brown sugar), whole spices like cloves and peppercorns, and lemon juice or vinegar. Substitutes include canned tomatoes, brown sugar instead of jaggery, and white vinegar in place of lemon juice.

cultural
Q

What other Indian dishes pair well with homemade tomato ketchup?

A

It pairs beautifully with samosas, pakoras, vada pav, masala fries, grilled paneer tikka, and even as a topping for Indian‑style burgers and wraps.

cultural
Q

What are the most common mistakes to avoid when making homemade tomato ketchup?

A

Common errors include under‑cooking the tomato base, which leaves excess water; not straining the purée, resulting in a grainy texture; and adding too much sweetener, which can overpower the tang. Always simmer until thick and strain for smoothness.

technical
Q

Why does this homemade tomato ketchup recipe use jaggery and lemon juice instead of commercial vinegar?

A

Jaggery provides a deep, caramel‑like sweetness that balances the acidity of lemon juice, creating a more complex flavor profile than plain white vinegar. The combination also keeps the ketchup natural and preservative‑free.

technical
Q

Can I make this homemade tomato ketchup ahead of time and how should I store it?

A

Yes, the ketchup can be prepared up to a week in advance. Store it in sterilized glass jars in the refrigerator; it will keep for 2 weeks. For longer storage, freeze in airtight containers for up to 3 months.

technical
Q

What texture and appearance should I look for when the ketchup is done?

A

The finished ketchup should be glossy, smooth, and thick enough to coat the back of a spoon without running. It should have a deep reddish‑orange color and no visible water separation.

technical
Q

What does the YouTube channel Sravana Samayalu specialize in?

A

The YouTube channel Sravana Samayalu focuses on practical Indian home‑cooking tutorials, especially kid‑friendly meals, quick everyday recipes, and tips for making healthier versions of popular store‑bought items.

channel
Q

How does the YouTube channel Sravana Samayalu's approach to Indian cooking differ from other Indian cooking channels?

A

Sravana Samayalu emphasizes simplicity, minimal equipment, and cost‑effective ingredients while still preserving authentic flavors. The channel often showcases batch‑cooking techniques for families and highlights natural alternatives to packaged foods.

channel

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