How To Make Tomato Ketchup, Homemade Tomato Ketchup, The Bombay Chef, Varun Inamdar
Ingredients 1.5 kg tomatoes 1/2 cup brown sugar 1 1/2 cup vinegar 1/2 tsp chili powder Salt to taste 500 ml water Method – Roughly cut the tomatoes then put it in the pressure cooker with a little bit of water and cook it for 3-4 whistles. – Allow the pressure to subside and later open the lid of the pressure cooker. – Once done, blend it into a very fine puree and run it through the mesh. – Cook the puree on moderate heat, add brown sugar, white vinegar, chili powder, salt. – Let it continue cooking for 15-20 minutes until it becomes thick. – Put a few drops on a clean plate, tilt it, and if it’s not runny then the ketchup is ready. – Put the ketchup into a squeeze bottle. – And homemade tomato ketchup is ready!