Can I use a different type of sugar?

Yes, you can use brown sugar for a deeper, molasses-like flavor, or jaggery for a more traditional Indian taste. You may need to adjust the quantity to your preference as sweetness levels vary.

My ketchup is too thin. How can I fix it?

If your ketchup isn't thick enough, simply return it to the pot and continue to simmer on low heat, stirring frequently, until it reaches your desired consistency. Remember that it will thicken considerably as it cools.

Is homemade tomato ketchup healthy?

It is generally healthier than store-bought versions because it contains no artificial preservatives, colors, or high-fructose corn syrup. You also have complete control over the sugar and salt content. However, due to the sugar, it should still be enjoyed in moderation.

How many calories are in one serving of this ketchup?

One serving of 30ml (about 2 tablespoons) contains approximately 35-45 calories, primarily from the natural sugars in the tomatoes and the added granulated sugar.

Why isn't my ketchup a vibrant red color?

The final color depends heavily on the ripeness and variety of your tomatoes. Using deep red, ripe Roma or plum tomatoes will give the best results. For a natural color boost, you can cook a small piece of beetroot with the tomatoes and remove it before blending.

Home / Recipes / indian / Tomato Ketchup

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Tomato Ketchup

RATING

4.6/5(147)

TASTE SCORE

9/10

Discover the rich, authentic taste of homemade tomato ketchup with a delightful Indian twist. This recipe combines ripe tomatoes with aromatic ginger, garlic, and a hint of garam masala for a sweet, tangy, and subtly spiced condiment. Far superior to store-bought versions, it's perfect for pairing with everything from fries and burgers to samosas and pakoras.

PREP

15m

COOK

50m

SERVES

30 ML

50 cal

SERVINGS

INSTRUCTIONS

5 steps. 50 minutes total.

5 STEPS

1
Step 1
- a.Sauté Aromatics (5 minutes)
- b.Heat vegetable oil in a heavy-bottomed, non-reactive pot (like stainless steel or enamel-coated cast iron) over medium heat.
- c.Add the chopped onion, garlic, and ginger. Sauté for 4-5 minutes, stirring occasionally, until the onions are soft and translucent.
2
Step 2
- a.Cook Tomatoes (20 minutes)
- b.Add the chopped tomatoes and 1 teaspoon of the salt to the pot. The salt will help draw out moisture from the tomatoes.
- c.Stir well, cover the pot, and reduce the heat to medium-low. Cook for 15-20 minutes, until the tomatoes are completely broken down and mushy.
3
Step 3
- a.Blend and Strain (10 minutes)
- b.Turn off the heat and let the mixture cool slightly for 10-15 minutes. This prevents hot splatters and steam buildup in the blender.
- c.Carefully transfer the mixture to a blender (or use an immersion blender directly in the pot) and blend until perfectly smooth.
- d.Place a fine-mesh sieve over a clean bowl or another pot. Pour the puree through the sieve, using a spatula or the back of a spoon to press the liquid through. This crucial step removes seeds and skins, ensuring a silky-smooth texture. Discard the solids left in the sieve.
4
Step 4
- a.Simmer and Thicken (25 minutes)
- b.Return the strained tomato puree to the pot and place it over medium-low heat.
- c.Stir in the sugar, white vinegar, Kashmiri red chilli powder, garam masala, and the remaining 1/2 teaspoon of salt.
- d.Bring the mixture to a gentle simmer. Cook uncovered for 20-25 minutes, stirring frequently to prevent it from sticking to the bottom. Be cautious as the thick sauce may splutter.
- e.To check for doneness, place a small spoonful on a cold plate. It should hold its shape and not have a watery ring form around the edge.
5
Step 5
- a.Cool and Store
- b.Once thickened to your liking, remove the pot from the heat and let the ketchup cool completely to room temperature. It will thicken further as it cools.
- c.While it cools, sterilize a glass bottle or jar by boiling it in water for 10 minutes or running it through a hot dishwasher cycle. Ensure it is completely dry.
- d.Pour the cooled ketchup into the sterilized, airtight container. Store in the refrigerator for up to 4 weeks.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For the best flavor and natural color, use the ripest, reddest tomatoes you can find. Roma or plum tomatoes work best as they have more flesh and less water.
2
Do not skip the straining step. It is essential for achieving the classic smooth, velvety texture of ketchup.
3
The ketchup will thicken significantly as it cools. It's better to stop cooking when it's slightly thinner than your desired final consistency.
4
For a deeper, natural red color, add a small, peeled piece of beetroot when cooking the tomatoes and remove it before blending.
5
Always use sterilized glass bottles for storage. This prevents bacterial growth and ensures a longer shelf life.
6
Use a splatter guard during the final simmering stage, as the thick sauce can bubble and make a mess.

RECIPE VARIATIONS

Adapt it for your goals.

Spicier Ketchup

For more heat, add 1-2 chopped green chillies along with the onions, or increase the amount of Kashmiri red chilli powder.

Smoky Ketchup

Incorporate a smoky flavor by adding 1/2 teaspoon of smoked paprika along with the other spices during the final simmering stage.

Fruity Ketchup

Substitute white vinegar with apple cider vinegar and add one small, peeled and chopped apple to the pot with the tomatoes for a subtle fruity sweetness.

Herb Infused Ketchup

Herb-Infused Ketchup

Add a bay leaf to the pot when simmering the ketchup. Remember to remove it before bottling for a delicate aromatic flavor.

HEALTH BENEFITS

Why this is on our healthy list.

heart

Rich in Lycopene

Tomatoes are an excellent source of lycopene, a powerful antioxidant linked to reducing the risk of heart disease and certain cancers. Cooking tomatoes, as in this recipe, increases the bioavailability of lycopene.

leaf

No Artificial Additives

Unlike many commercial ketchups, this homemade version is free from artificial preservatives, colors, and high-fructose corn syrup, giving you a more natural and wholesome condiment.

balance

Controlled Sugar and Sodium

Making ketchup at home allows you to control the amount of sugar and salt, making it a healthier alternative for those monitoring their intake.

QUESTIONS?

Frequently asked questions

When stored in a sterilized, airtight glass container in the refrigerator, this homemade ketchup will stay fresh for up to 4 weeks.

PAIRS WELL WITH

Complete meals featuring this recipe

punjabi·70 min·451 cal

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Tomato Ketchup

For 16 servings

5 steps. 50 minutes total.

Step 1

Step 2

Step 3

Step 4

Step 5