Homemade ketchup is easier to make than you think
You will love this easy homemade ketchup. This recipe is very dear to me. It’s my late Nani’s (Maternal Grandmother’s) recipe and my cousins and I enjoyed it growing up. It’s not your classic thick and sharp Heinz ketchup. Think of the ketchup served in bazaars (markets) with those chaat masala fries. A little more sweet, spiced with laal mirch (chili powder) and toasted cumin seeds. It is absolutely delicious. It goes perfect with your classic trolley foods; samosas, sandwiches, fried chicken, pakoray and so much more. It is not hard to make at all. I use fresh Roma tomatoes because that’s how my grandmother made it. You can use canned tomatoes as well. Check the recipe notes.
Simple ingredients is all it takes
The ingredient list is simple. You’d actually be shocked that it takes so little to make ketchup. The process requires a few steps, but it’s not something very tedious, and it’s not like you make ketchup every day. Some days, when my to-do list is short, I pull out all the tomatoes from my fridge and start the therapeutic process of making homemade ketchup. You can always double the batch if you have lots of ketchup lovers at home. This stays fresh for up to three weeks in the fridge.
The type of tomatoes matters in homemade ketchup
I prefer using Roma tomatoes for this, but that doesn’t mean you absolutely have to use them. The last batch I made was made using steak tomatoes because I had a batch that needed to be used up, but they had more liquid in them which required a longer simmer time. Roma tomatoes just give a very red hue and also have a slightly more concentrated flavor. Although I’m giving measurements, it really depends on your personal preference. Some don’t add as much sugar, or like it a little less sharp. I would say start off by using the smaller measurement then working your way up according to taste.
The process is simple
You just need to follow a few steps and the ketchup is done. There are some time saving hacks I mention in the recipe notes, but I like going through the process of steaming the skins off the tomatoes. Walking over to the stove to occasionally stir the simmering pot doesn’t take much out of my time. I love tasting it as I go, because when you use fresh tomatoes their acidity varies. That is why I have approximate measurements listed. You have to taste and adjust it according to your personal preference. Don’t let that scare you. Trust me and try to make this. It’s definitely a treat eating homemade ketchup.
Easy Homemade Ketchup
- 2 pounds tomatoes roma preferred
- 1/3-1/2 cup sugar
- 2-3 tbsp vinegar
- 1/2 tsp kashmiri laal mirch or chili powder
- 1 tsp cumin seeds coarsely ground
- Wash the tomatoes and make two cuts to form an X on the tops and bottoms. There are two ways to remove the skins. You can blanch them in boiling water for one minutes, or steam them in a steamer basket until the peels start to come lose. Either way works.
- Once the skins start peeling off, carefully remove the skins, taking care not to burn your hands. Then blend the tomatoes.
- Place a strainer on top of your pot and strain the tomatoes directly into the pot. This is just to strain out the seeds. Then turn on the flame.
- Add the vinegar and sugar to the tomato puree. Bring the mixture to a boil, then reduce to a simmer and let the puree simmer down to half. Taste for acidity and sweetness and adjust. Then add the laal mirch and cumin seeds. Simmer for another 5 minutes. The ketchup should have deepened in color and become a thicker paste like consistency. It won't be as thick as store bought ketchup but it should not pool back quickly when you run a spoon through it.
- Let it cool completely before transferring to an airtight container and refridgerating.
- To make it even more smooth you can run an emersiaon blender through it once it's slightly cooled.
Did you try making homemade ketchup?
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