How to Make Homemade Ketchup
- Total Time: 25 mins
- Yield: 2 cups
Description
Learn to make this savory staple to keep at home or collect pretty glassware to give it as a gift.
Ingredients
Units
- 1 kg ripe tomatoes, chopped
- 1 half red pepper
- 1 medium sized chilli,
- 1 clove garlic
- 1 onion
- 1 celery
- 2 cloves
- a pinch of nutmeg
- 100g brown sugar
- 50g rice vinegar
- few basil leaves
- 1/4 cup ( 3 heaped tbsp corn flour)- mixed with 1/2 cup water
- 2 tsp salt
- 1 tsp olive oil
Instructions
- Chop all the tomatoes, chilli, red pepper, celery, garlic and onion.
- Heat the oil in a heavy bottomed pan, and add the cloves and saute the garlic and onions.
- Add in the tomatoes, red chilli, pepper, celery, brown sugar and nutmeg.
- Stir regularly until tomatoes are mushy.
- Add the basils, and puree using hand blender or food processor. Transfer back to the pot and simmer for another 10 minutes.
- Add in the corn flour mixed with water, along with vinegar and stir until thickens.
- Immediately transfer into sterilised bottles or jars, the ketchup will thicken more in the fridge.
- Prep Time: 5 mins
- Cook Time: 20 mins
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 2 tablespoons
- Calories: 30
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Frequently Asked Questions
What does the cornflour do in this ketchup recipe?
Mix 3 heaped tablespoons of cornflour with ½ cup water and stir it into the pureed tomato mixture at the end, along with the rice vinegar. This starch slurry thickens the ketchup to the right consistency on the stovetop, and it will continue to thicken further once you transfer it to jars and refrigerate.
Why does the recipe call for rice vinegar rather than regular white vinegar?
Rice vinegar (50 g) is milder and slightly sweeter than standard white vinegar, which suits the 100 g of brown sugar and the ripe tomato base without making the ketchup too sharp. It is added together with the cornflour slurry right at the end to preserve its acidity.
How long will this last if stored In sterilised jars?