- Blanch tomatoes in boiling water until skins split (approximately 30-60 seconds). Cool completely in ice water.
- Blend tomatoes into a puree, adding a small amount of water if needed to facilitate blending.
- Strain the puree through a fine-mesh sieve to remove seeds and skins.
- Bring the strained puree to a boil in a saucepan, stirring frequently to prevent burning.
- Add chili powder, sugar, and salt. Reduce heat and simmer for 20-30 minutes, or until reduced and slightly thickened.
- Stir in vinegar and continue to simmer, stirring constantly, until the ketchup reaches your desired thickness (approximately 10-15 minutes).
- Cool completely before transferring to a sterilized airtight container.
- Calories:50 kcal25%
- Energy:209 kJ22%
- Protein:1 g28%
- Carbohydrates:12 mg40%
- Sugar:10 mg8%
- Salt:150 g25%
- Fat:0.2 g20%
Last Updated on 4 months by Neha Deshmukh
Authentic Tomato Ketchup Recipe – Kashmiri Chili & Homemade
Hey everyone! If you’re anything like me, you probably grew up loving ketchup with everything. But store-bought ketchup… well, it just doesn’t quite hit the same way, does it? I remember when I first started making my own, I was amazed at how much better it tasted – fresher, brighter, and with a lovely homemade touch. This recipe, using vibrant Kashmiri chili powder, is my go-to. It’s surprisingly easy, and the flavor is just incredible. Let’s get cooking!
Why You’ll Love This Recipe
This isn’t your average ketchup recipe. We’re ditching the preservatives and artificial flavors for a burst of fresh tomato goodness, a hint of sweetness, and a beautiful color thanks to the Kashmiri chili. It’s perfect for dipping fries, slathering on burgers, or even as a base for your favorite Indian snacks. Trust me, once you try homemade, you’ll never go back!
Ingredients
Here’s what you’ll need to make a bowl of this deliciousness:
- 6 ripped tomatoes
- ?? Kashmiri red chili powder (tsp) – more on this below!
- 3 tbsp sugar
- Salt to taste
- 3 tbsp vinegar
Ingredient Notes
Let’s talk ingredients. Getting these right makes all the difference!
Kashmiri Red Chili Powder: Flavor & Color Profile
Kashmiri red chili powder is a game-changer. It’s known for its vibrant red color and mild heat. It adds a beautiful hue to the ketchup without making it scorching hot. I usually start with about 1-2 teaspoons, depending on how much color I want, and adjust to taste.
Tomatoes: Choosing the Right Variety
Ripe, juicy tomatoes are key! Roma or plum tomatoes are fantastic because they have fewer seeds and a thicker flesh. But honestly, any good quality ripe tomato will work. About 6 medium tomatoes should give you a good yield.
Vinegar: Type & Impact on Flavor
I prefer using white vinegar for a clean, classic ketchup flavor. Apple cider vinegar adds a slightly fruity note, which is also lovely! Just be mindful that it will subtly change the overall taste.
Sugar: Balancing Acidity
Sugar balances the acidity of the tomatoes and vinegar. You can adjust the amount to your liking – I find 3 tablespoons perfect for my taste.
Salt: Enhancing the Tomato Flavor
Don’t skip the salt! It really brings out the natural sweetness of the tomatoes. Add it gradually, tasting as you go.
Step-By-Step Instructions
Alright, let’s make some ketchup!
- Blanch the Tomatoes: Bring a pot of water to a boil. Gently lower your tomatoes into the boiling water for about 3 minutes, until the skins start to split.
- Cool & Peel: Immediately transfer the tomatoes to a bowl of ice water to stop the cooking process. Once cool enough to handle, the skins should slip off easily.
- Puree Time: Roughly chop the peeled tomatoes and blend them in a blender until smooth. Don’t add any water – the tomatoes have plenty of juice!
- Strain for Smoothness: Pour the tomato puree through a fine-mesh sieve to remove any seeds and remaining skin. This step is optional, but it results in a super smooth ketchup.
- Simmer & Season: Pour the strained puree into a saucepan and bring to a boil. Reduce the heat to medium-low and simmer, stirring occasionally to prevent sticking, for about 10 minutes.
- Add Flavor: Stir in the Kashmiri red chili powder, sugar, and salt. Continue to simmer for another 10 minutes, stirring frequently.
- Vinegar & Thicken: Add the vinegar and cook for a final 5-10 minutes, or until the ketchup has thickened to your desired consistency. Remember it will thicken a bit more as it cools.
- Cool & Store: Let the ketchup cool completely before transferring it to an airtight container.
Expert Tips
- Prevent Burning: Stirring frequently is crucial to prevent the ketchup from sticking and burning to the bottom of the pan.
- Taste as You Go: Don’t be afraid to taste and adjust the seasoning! Everyone’s palate is different.
- Smooth Operator: For an extra-smooth ketchup, use an immersion blender directly in the saucepan after simmering.
Variations
Let’s get creative!
Spice Level Adjustment
Want a little more heat? Add a pinch of cayenne pepper or a finely chopped green chili along with the Kashmiri chili powder.
Sugar-Free Option
If you’re watching your sugar intake, you can use a sugar substitute like stevia or erythritol. Start with a small amount and adjust to taste.
Vinegar Substitution
Lemon juice can be used in place of vinegar, but it will alter the flavor profile slightly. Use about 2 tablespoons of lemon juice for every 3 tablespoons of vinegar.
Festival Adaptations (If Applicable – e.g., pairing with snacks for Diwali)
This ketchup is amazing with samosas, pakoras, and other savory Indian snacks – perfect for Diwali or any celebration!
Vegan Adaptation (Naturally Vegan)
Good news! This recipe is naturally vegan.
Gluten-Free Adaptation (Naturally Gluten-Free)
And it’s naturally gluten-free too!
Serving Suggestions
This ketchup is incredibly versatile. Here are a few ideas:
- Classic: With fries, burgers, and hot dogs.
- Indian-Inspired: As a dipping sauce for samosas, pakoras, or vegetable cutlets.
- Breakfast: With scrambled eggs or parathas.
Storage Instructions
Store your homemade tomato ketchup in an airtight container in the refrigerator. It will last for up to 2 weeks.
FAQs
Let’s answer some common questions!
What is the best type of tomato to use for ketchup?
Roma or plum tomatoes are ideal, but any ripe, flavorful tomato will work.
Can I make this ketchup without sugar?
Yes, you can use a sugar substitute, but be mindful of the taste.
What does Kashmiri chili powder taste like?
It has a mild heat and a beautiful red color, adding flavor without being overpowering.
How long does homemade tomato ketchup last?
Up to 2 weeks in the refrigerator, stored in an airtight container.
Can I adjust the thickness of the ketchup?
Yes! Simmer for longer to thicken, or add a tablespoon of water at a time to thin it out.
Is it possible to can this ketchup for longer storage?
Yes, but it requires proper canning techniques to ensure safety. I recommend researching safe canning practices before attempting this.
Enjoy your homemade ketchup! I hope you love it as much as my family does. Let me know in the comments how it turns out for you!
Neha Deshmukh
Neha holds a B.A. in History with a focus on Indian and world history, including ancient, medieval, and modern periods. At RecipesOfIndia.org — the world’s largest database of Indian recipes — she combines her love for food and history by exploring how India’s past has shaped its culinary traditions.
