Back in India, my mom always made tomato ketchup at home. She always made 10-15 bottles which lasted us the whole year. We used to eat it as a side to everything. After my wedding, my mom started making it for me too and I never had to worry about it. When we came to US, I didn't have as much patience and I started to buy ketchup but will always miss my mom's ketchup. I am posting my mom's recipe here so I don't misplace it and it will be there in case I decide to make it some day. :)
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Ingredients: 10 kg Ripe Red tomatoes 700 gm sugar 200 gm salt 50 gm Garlic 100 gm jeera / cumin seeds 20 gm Red Chilli powder 8 - 10 Badi Elaichii powder 250 gm Ginger, grated 250 gm onions, peeled and grated 30 gm Black pepper, powdered 15-16 laung, powdered 3 tsp Glacial Acetic Acid 1 tsp Sodium Benzoate |
Method:
- Wash tomatoes and wipe dry.
- Grind tomatoes, onion, garlic and ginger to a fine paste. Pass it thru a sieve to remove any seeds.
- Start boiling this paste in a heavy-bottomed pan along with 1/2 the sugar. Keep stirring in between. It should not stick to the bottom.
- When it reduces to almost half in quantity, add salt, jeera/cumin powder, chili powder, elachii powder, black pepper, laung and all powdered spices.
- When it becomes a little more thick, add the rest of the sugar.
- Take a little ketchup on a plate and slant the plate. If no water separates and flows away - this is an indication that its done. Switch off heat.
- Take a little ketchup in a bowl and add glacial acetic acid and sodium benzote and mix well. Mix this with the rest of the ketchup well.
- Pour into clean bottles using a funnel. Cork tightly. Remember to put the bottles on wooden counter when pouring hot ketchup or else hot ketchup can break the bottle. If you want, pour a little wax on the sides of the cork to seal it completely.
