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Tomato Ketchup

Tomato Ketchup

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Homemade Tomato Ketchup Recipe
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Govind Kaushik
Written by
Govind Kaushik
Contributor

Homemade
Tomato Ketchup
Recipe With Sweet Tangy Taste

45 mins
Cooking Time
Easy
Difficulty
6
Ingredients
Veg
Diet
Homemade tomato ketchup has a fresh taste that feels very different from bottled versions sitting on supermarket shelves for months. The tomatoes bring natural sweetness, while brown sugar and vinegar create that familiar balance people enjoy with fries, pakoras, sandwiches, and cutlets. Making ketchup at home also gives better control over texture, spice level, and preservatives. This tomato ketchup recipe works especially well during peak tomato season when ripe tomatoes are juicy, slightly sweet, and available at lower prices in local markets. The slow cooking process thickens the puree naturally and develops deeper flavour without needing artificial thickeners. A smooth texture comes from straining the blended mixture through a fine mesh before simmering it again. Many families prepare tomato ketchup recipe in advance and refrigerate the batches in clean squeeze bottles for quick snacks and evening chai platters. The mild chilli powder adds warmth instead of sharp heat, making the ketchup suitable for children as well. The vinegar also helps maintain freshness and gives the sauce its signature tangy finish.

Ingredients

UNITSIngredients
1.5 kgTomatoes
1/2 cupBrown Sugar
1 1/2 cupVinegar
1/2 tspChilli Powder
To tasteSalt
500 mlWater

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Directions

Description - Step 1

Step 1: Chop Tomatoes

Wash the tomatoes properly under running water to remove dirt and residue. Roughly cut them into medium-sized chunks without peeling the skin. Transfer the chopped tomatoes into a pressure cooker and add water. The water prevents the tomatoes from sticking to the base during pressure cooking.

Step 1
Step 1: Chop Tomatoes
5 Minutes
Step 2
Step 2: Pressure Cook
10 Minutes
Step 3
Step 3: Blend And Strain
8 Minutes
Step 4
Step 4: Season The Puree
5 Minutes

FAQs

When stored in a clean, airtight bottle inside the refrigerator, homemade ketchup usually stays fresh for around 2–3 weeks without losing flavour or texture.