You can make chili garlic tomato ketchup now at home by using organic and real tomatoes. This recipe is shared by Chef Tahir. the vinegar ensures the preservation of the tomato ketchup and the herbs enhance the taste of the tomatoes.
Ingredients Of Chili Garlic Tomato Ketchup
- 2kg tomatoes (unpeeled)
- 300g onions chopped
- ½ cup garlic cloves, chopped
- 1 Bay leaves
- 1/2 teaspoon whole cloves
- 1/2 teaspoon whole star anise, crushed (badiyaan)
- 1/2 teaspoon whole mace
- 1 cinnamon stick
- 1/2 tablespoon Ajwain
- 1/2 tablespoon dry mustard
- 1/2 teaspoon black pepper (whole)
- 1 cup white sugar
- 1 cup white vinegar
- 3 tbsp Crushed chili
- 4 teaspoon salt
Method Of Chile Garlic Tomato Ketchup
- Wash,2kg tomatoes (unpeeled), onions, and garlic cover with water, and boil gently until the vegetables are soft. This shortens the boiling time required to reach the correct consistency of the sauce later on.
- Purée ketchup in batches in a blender until smooth and Pass through a sieve.
- Tie in a bag, Bay leaves, Ajwain, mustard seed, pepper, and cinnamon, and add with puree in a cooking pan. Bring to a boil slowly and simmer for 1 hour, stirring occasionally.
- Add vinegar, sugar, and chili, and let it thicken. Discard the spices. Add salt to mixture; simmer till of desired consistency required, Pour the ketchup into bottles and cork tightly, leaving 1/2 inch headspace.
Tips:
- Tomatoes should be ripe and red.
- Green chlorophyll turns brown on heating, so remove any green bits of tomatoes, before cooking.
- Use white vinegar only.
- To make it thicker, you can add a little cornstarch dissolved in cold water at the end of cooking.