Instead of eating adulterated tomato sauce from the market, make tomato ketchup at home in just half an hour. Chef Kunal Kapoor has shared an easy recipe and also given tips for storing it for a long time.
Tomato ketchup available in the market is fake and adulterated but children like to eat it very much. Now we cannot play with the health of children by deliberately feeding them fake ketchup. In such a situation, why not make tomato ketchup at home. Yes, Chef Kunal Kapoor has told the simplest way to make tomato ketchup and has also given tips to store it for a long time. He says that making tomato ketchup is the easiest, you just have to spend half an hour. Nowadays, local tomatoes are sold in abundance in the market, so buy 1 kg tomatoes for Rs 20 and we will tell you the recipe for making ketchup.
Ingredients for Tomato Ketchup-
-Tomato – 2.5 kg (cut into four pieces)
-Onion – ½ (finely chopped)
-Ginger – 2 small pieces (finely chopped)
-Garlic – 10 cloves
-Dry red chilli – 7–8
-Black pepper powder – 5 grams
-Mustard seeds – ½ tablespoon
-Vinegar – ½ cup
-Salt – 13 grams
-Sugar – 150 grams
Simple way to make tomato ketchup-
According to Chef Kunal Kapoor, you can make ketchup from two and a half kilos of tomatoes. If you are taking only 1 kg tomatoes initially, then add the remaining ingredients in slightly less quantity. Let us tell you the steps to make it.
1- First of all, wash the local tomatoes thoroughly and cut them into 4 pieces. Keep in mind that tomatoes should be local. These tomatoes have more juice and taste is sweet and sour.
2- Put chopped tomatoes in the cooker. Also add onion, ginger, garlic, dry red chilli, cloves, mustard seeds, black pepper, vinegar, sugar and salt. Then add a little water, cover the lid and turn off the gas after 2-3 whistles.
3- Then you will see that the tomatoes have melted and keep them to cool for some time. When the tomatoes cool down, put them in the mixer and prepare a thick paste.
4- After grinding, you have to filter the tomato ketchup through a large strainer in a bowl or pan. Now boil for 5 minutes to thicken its consistency and improve the taste. During this time you have to continuously stir the ketchup with a ladle, otherwise it may burn.
5- Now your tomato ketchup is ready, fill it in a bottle or glass jar. Eat it with pleasure with roti, pakoda, omelette, cutlets.
How to store for a long time-
Chef Kunal Kapoor has also told how to store this homemade sauce for a long time. He says that many preservatives are found in market ketchup but it is not so in homemade ketchup. So understand the home remedy for storing it.
You have to take a big vessel and fill it with water. Place a stand on the bottom of the vessel and put it on the gas to boil.
– Now place the ketchup bottle or jar on the stand placed in the pan. Let the water boil.
As the water heats up, the temperature of the sauce will also increase and all the bacteria present inside it will be destroyed. If the bacteria in the sauce will be destroyed, then it will not spoil quickly. Then you can easily store it in the refrigerator for 20-25 days.
