Authentic Tomato Ketchup Recipe – Ginger, Chili & Raisin Flavors

Last Updated on 4 months by Neha Deshmukh

Authentic Tomato Ketchup Recipe – Ginger, Chili & Raisin Flavors

Hey everyone! There’s just something about homemade ketchup, isn’t there? It’s so much brighter and tastier than anything you can buy in a bottle. I remember my grandmother making this exact recipe every year during mango season – the sweet, tangy aroma would fill the whole house! This isn’t your average ketchup; we’re adding a little Indian flair with ginger, chili, and a touch of sweetness from raisins. Trust me, once you try this, you’ll never go back to store-bought.

Why You’ll Love This Recipe

This tomato ketchup recipe is a little bit special. It’s packed with flavour – the ginger and chili give it a lovely warmth, while the raisins add a subtle sweetness that balances everything perfectly. It’s surprisingly easy to make, and the result is a vibrant, homemade ketchup that’s bursting with freshness. Plus, you know exactly what’s going into it!

Ingredients

Here’s what you’ll need to make this delicious ketchup:

• 2.5 kg ripe tomatoes
• 3 pieces ginger (3-inch pieces), chopped
• 15-16 garlic cloves, chopped
• ½ – ¾ cup golden raisins (depending on desired sweetness)
• 5-7 dry red chilies, halved and deseeded
• ½ – ¾ cup apple cider vinegar (start with ½ cup and add more to taste)
• 6-7 tablespoons raw sugar (or to taste)
• ½ teaspoon sodium benzoate (optional, for preservation)

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

• Tomatoes: Seriously, use really ripe tomatoes. The riper they are, the sweeter and more flavorful your ketchup will be. Roma tomatoes are a great choice, but any sweet, juicy variety will work.
• Chilies: I like to use Byadagi chilies for a beautiful color and mild heat. Kashmiri chilies are another good option. Feel free to adjust the number of chilies depending on how spicy you like things! Different regions in India use different chilies, so experiment and find your favourite.
• Apple Cider Vinegar: This adds a lovely tanginess. Don’t substitute with white vinegar – the flavour just won’t be the same.
• Sodium Benzoate: This is optional, but it helps preserve the ketchup for longer. If you’re planning on using it up quickly, you can skip it. There are natural alternatives like citric acid, but they may slightly alter the flavour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, give your tomatoes a good rinse and roughly chop them, discarding any bits that look a little past their prime.
2. Now, in a large, heavy-bottomed pot, combine the chopped tomatoes, ginger, garlic, raisins, chilies, vinegar, and sugar.
3. Bring the mixture to a simmer over low heat, then leave it uncovered for about 25-27 minutes, stirring occasionally. You want the tomatoes to soften up nicely.
4. Once the tomatoes are soft, it’s time to blend! Use an immersion blender directly in the pot, or carefully transfer the mixture to a regular blender. Blend until smooth.
5. Next, strain the puree through a fine-mesh sieve, pressing down with a spoon to get as much liquid as possible. This will give you a beautifully smooth ketchup.
6. Pour the strained liquid back into the pot and simmer for another 40 minutes, stirring regularly. It will gradually thicken to a ketchup-like consistency. Taste and adjust the sugar if needed.
7. If you’re using sodium benzoate, dissolve it in 1 teaspoon of hot water and stir it into the ketchup.
8. Finally, pour the hot ketchup into sterilized jars, seal them tightly, and let them cool completely before refrigerating. The flavours will meld beautifully over the next 1-2 days.

Expert Tips

• Don’t rush the simmering process! Low and slow is key to developing a rich, complex flavour.
• Sterilizing your jars is important if you’re planning on storing the ketchup for a longer period.
• Taste as you go! Adjust the sugar and vinegar to your liking.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! No changes needed.
• Spice Level: Mild to Medium. If you like it hotter, add more chilies or use a spicier variety. My friend, Priya, loves to add a pinch of cayenne pepper for an extra kick.
• Festival Adaptations: This ketchup is amazing with samosas, pakoras, and other Indian snacks during festivals like Diwali or Holi.
• Sugar-Free Option: You can use a sugar substitute like stevia or erythritol, but be mindful of the conversion ratios and adjust to taste.

Serving Suggestions

This ketchup is incredibly versatile! It’s perfect with:

• French fries (of course!)
• Burgers and hot dogs
• Indian snacks like samosas and pakoras
• Eggs (seriously, try it!)
• As a base for marinades and sauces

Storage Instructions

Homemade ketchup will last in the refrigerator for up to 2 weeks. If you’ve used sodium benzoate, it can last for up to a month. Make sure to store it in an airtight container.

FAQs

1. What type of tomatoes are best for making ketchup?

Roma tomatoes are a great choice because they’re meaty and have fewer seeds, but any sweet, ripe tomato will work well.

2. Can I adjust the sweetness of the ketchup?

Absolutely! Start with 6 tablespoons of sugar and add more to taste. You can also use honey or maple syrup as a natural sweetener.

3. Is sodium benzoate necessary for preserving the ketchup? What are alternatives?

No, it’s not essential. It just helps extend the shelf life. Citric acid is a natural alternative, but it might slightly alter the flavour.

4. How can I control the spice level of this ketchup?

Adjust the number of chilies you use, or choose a milder or hotter variety. Remember to deseed the chilies to reduce the heat.

5. Can I make this ketchup with green tomatoes?

You can, but the flavour will be quite different – more tart and tangy. It’s worth a try if you have a surplus of green tomatoes!

6. How long does homemade ketchup last in the refrigerator?

Up to 2 weeks without sodium benzoate, and up to a month with it. Always check for any signs of spoilage before using.

Enjoy making this delicious, homemade ketchup! I hope it brings a little bit of Indian sunshine to your table. Let me know how it turns out in the comments below!