Description
Make a batch of your own sweet, tart ketchup at home. It’s so easy and satisfying.
Ingredients
Scale
- 6 lbs tomato
- 1/2 cup onion, chopped
- 4–6 dry red chilies
- 8–10 cloves
- 4 pieces of cinnamon, about 1” each
- 1/2 cup brown sugar
- 3 teaspoon salt
- 2/3 cup vinegar
Instructions
- Wash and cut the tomatoes in half.
- Cook tomato, onion, chilies, clove and cinnamon in low heat. Stir time to time to prevent burning. Sprinkle some water if needed to prevent burning.
- Turn off stove when tomatoes are soft and tender.
- When tomato is cold enough to handle, peel the tomato skin off of the flesh. Mash/puree the tomato and strain through a strainer. Discard the seeds.
- Add sugar, salt and vinegar to the puree and cook till ketchup thickens.
- Store in airtight glass jars.
Notes
If you are not going to puree the tomatoes in a blender, you can skip peeling the tomatoes the skin will not go through the strainer. Peeling is necessary when you are using a blender as the blender may puree the skin in a way that the strainer may not. The ketchup can be stored in refrigerator for 4+ months. If your jar lid is metallic, the ketchup may turn blackish. I prefer to use brown sugar for ketchup. You can substitute brown sugar with regular sugar if you want.
- Category: Condiment