Tomato Ketchup Recipe

side close up shot of tomato ketchup in a glass jar

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Here is your guide to homemade, clean, vegan tomato ketchup recipe without artificial preservatives and colours.

Prep Time15

Cook Time1

Total Time1 15

Course: Side Dish

Cuisine: American

Servings: gram

Calories: 1kcal

Author: Hina Gujral

Equipment

Pressure Cooker
Blender
Seive/Filter

Ingredients

500 gram tomato
1 medium size onion
1 small size beetroot
1 small size red bell pepper
6 garlic cloves
1 inch ginger
1 inch celery stalk
1 tablespoon black peppercorns
4 dried red chilli
1 bay leaf (tej patta)
1 tablespoon salt
¼ Cup water
¼ Cup brown sugar
2 tablespoon apple cider vinegar

Instructions

Peel beetroot, onion, and ginger. Wash all the vegetables. Dice all the vegetables into bite size chunks.
Add diced tomato, beet, bell pepper, onion, celery, ginger, garlic, whole spices, and water in a pressure cooker. Close the lid and put on the whistle.
Pressure cook over low heat for 4 whistles. Allow the steam to release naturally. Vegetables should be soften. You can do the same in an instant pot pressure cook mode for 8 minutes.
Discard bay leaf. Allow the pressure cooked vegetables to cool down. Transfer them to a blender. Without using additional water, blend them to a smooth puree. Caution: When blending hot liquids, fill the blender only halfway, hold the lid down firmly with a towel, and start on low speed, gradually increasing.
Pass the blended mixture through a fine-mesh sieve using the back of a spoon to push the solids through. This removes any lingering seeds or skin bits.
Stir in the apple cider vinegar, sugar, salt. Stir well to combine. Bring the mixture to a gentle boil, then reduce the heat to low. Simmer, uncovered, stirring occasionally, for 30 minutes. The goal is to allow the sauce to thicken and reduce by about one-third and have a rich, concentrated tomato flavour.
Taste the ketchup. Add more salt, pepper, sweetener, or vinegar as needed to achieve your perfect balance of sweet, tangy, and savoury. Remember, flavours intensify as it cools.
Let the tomato ketchup cool completely at room temperature before transferring it to clean, airtight jars or bottles.

Video

Notes

Substitute dried red chillies with smoked paprika.
This is a hot and spicy Indian style tomato ketchup recipe. If you are not too keen on spicy flavour, skip adding ginger and red chillies.
The colour of the ketchup is defined by the quality of the tomatoes. Hence, pick the ripe, red, juicy tomatoes without yellow or green blemishes.
Beetroot is only added for the colour. Hence, do not add too much of it.

Nutrition