Video Tutorial
Video Chapters
Instructions
Preparation & Chopping
Start by washing and drying the firm, red tomatoes thoroughly. Cut the tomatoes into small pieces, ensuring you remove the stem/top area. Roughly chop the onion, beetroot, ginger, and garlic (the latter three are optional based on your preference). The beetroot is key for achieving a rich, natural red color without artificial additives.
Boiling Process
In a large pot or pan, combine the chopped tomatoes, beetroot, onion, ginger, garlic, and whole spices (cinnamon stick, black peppercorns, and cloves). Add 2โ3 tablespoons of water, cover, and cook on medium heat for 25โ30 minutes, stirring occasionally until all vegetables are soft and tender.
Grinding & Straining
Remove the whole spices (cinnamon, peppercorns, cloves) once the mixture is cooked. Allow the vegetable mix to cool completely, then blend it in a mixer until you reach a perfectly smooth, fine consistency. Pour the puree through a sieve or strainer to remove any remaining seeds or skin, resulting in a smooth, vibrant ketchup base.
Final Cooking & Thickening
Return the strained puree to the pan. Add the salt, Kashmiri red chilli powder (for color), and sugar. Stir in the vinegar, which acts as a natural preservative and enhances the flavor. Simmer for about 12โ15 minutes, stirring frequently. Test for doneness by placing a small amount on a plate; if it doesn't spread or run, the ketchup is perfectly thickened.
Cooling & Storage
Let the ketchup cool down completely before transferring it into a clean, dry, moisture-free glass bottle. You can store this homemade ketchup in the refrigerator for up to 2 months.
