Homemade Tomato Ketchup – Marathi Recipe

Instructions

• Wash tomatoes well and dry them.
• Cut off the upper portion of tomatoes and cut them roughly into 4 portions.
• Transfer the chopped tomatoes into the cooker.
• Chop the beetroot into small pieces and add in tomatoes.
• You can peel the beetroot if you want. Mix well.
• The beet gives a nice red color to ketchup.
• Close the lid and cook on medium heat until 3 whistles.
• No need to add water and the moisture content in tomatoes is enough for cooking.
• You can cook the tomatoes in a pot too.
• Let the cooker cool down completely.
• Transfer the cooked tomatoes and beetroot into a blender and blend into a fine puree.
• Strain the puree through a strainer into a pan.
• The seeds and skin left-back in the strainer can be used in any sabzi or you can throw it away.
• Add sugar, salt, red chili powder, vinegar and mix well.
• You can use 4 tsp lemon juice in place of vinegar.
• Cook on medium heat for about 30 minutes until the ketchup thickens up really good.
• If you take ketchup in a plate and tilt the plate and if the ketchup doesn’t run anywhere of downwards then the ketchup is already.
• Turn off the gas and let the ketchup cool down completely.
• Transfer the ketchup into a ketchup bottle or clear glass bottle.
• You can store the ketchup in the freeze for about 3-4 months.
• This ketchup remains good at room temperature for about a month.
• You can add 1/2 tsp Sodium Benzoate for 1 kg tomato when the ketchup is about to get cooked.
• It acts as a preservative and gives a nice texture to it.
• Using Sodium Benzoate is purely optional.
• If you want to make chili sauce instead of plain ketchup then increase the quantity of red chili powder.
• You can add garlic paste in this while cooking to make chili garlic sauce.