Be it fries or burger and sandwiches or omelette, there is a large variety of dishes that we savour with tomato ketchup. This sweet, salty and tangy delight is an essential part of our kitchens and holds the power to spruce up the flavour of the main dish.
The ketchup we purchase from the market is loaded with sugar, sodium and preservatives, making it an unhealthy option. Here is how you can prepare a healthy version of ketchup at home with readily available ingredients.
1 kg tomatoes, 4 garlic cloves, 1 onion, 1 beetroot, 2 tsp vinegar, ¼ cup jaggery, ½ tsp ginger powder, ½ tsp garam masala, ½ tsp red chilli powder and 1 tsp black salt.
Wash the tomatoes properly and chop them into pieces. Now peel the garlic, onion, beetroot and cut into small pieces.
Put the tomatoes, garlic, onion and beetroot in a pan. Add ½ cup water and let it boil on high flame for 10 minutes.
Now add jaggery powder, ginger powder, garam masala, red chilli powder and black salt. Mix well and use a masher to mash the veggies and combine everything properly.
Keep the flame and let it simmer for another 20 minutes till the water has dried off completely and the mixture has turned thick. Now blend it using an immersion blender to make a smooth paste.
Now strain the mixture through a sieve to get rid of any chunks or impurities. Let the mixture cool down a bit.
Lastly, mix the vinegar in the ketchup and pour it into a sterilized glass jar or bottle. Your healthy homemade ketchup is now ready to be used.
The taste and richness of your ketchup primarily depend on the type of tomatoes you choose. Always pick the tomatoes which are fresh and ripe as they will offer a natural sweetness to the ketchup. If you have purchased tomatoes that aren’t ripe enough, keep them in a cloth bag in a cool place and let them ripen fully.
Most people overlook this important step while preparing their tomato ketchup. In order to keep the sauce fresh for long, sterilizing the container is essential. Always choose glass jars to store the ketchup. You can sterilize them by washing them first properly and then boiling them in water. The containers should be completely dry before transferring the ketchup in them.
Add a few basil leaves to your jar of tomato ketchup. This will keep your ketchup fresh for long and will also prevent it from turning sour. Store the tomato ketchup in the fridge to increase its shelf-life.
Image credits- istock