Tomato , Quartered – 2.5kg
Onion , Diced – ½ pc
Ginger, Diced – 2 small knobs
Garlic – 10 cloves
Dry Red Chilli – 7-8pc
Clove – 4 pc
Pepper Powder – 5 gm
Mustard Seeds – ½ tbsp
Vinegar – ½ cup
Salt – 13gm
Sugar – 150gm
- In a pressure cooker, add in all of the tomatoes. Add in all of the other ingredients as well.
Close the lid and begin cooking over a low flame for about 5 min, then over a high flame cook for 2-4 whistles. Close the flame and allow the pressure cooker to cool down.
- Open the lid, once the cooker is cool enough. Allow the tomatoes cool a little further and then blend further. Blend well into a fine puree.
Using a juice strainer, strain the sauce into a clean bowl. Now the viscosity of the sauce may be too thin.
- Bring this sauce into another pan and begin to cook over low heat. Cook till the viscosity if the ketchup is thick, then close the flame and allow to rest.
Transfer directly to a clean glass bottle and allot to cool if needed in the bottle.
- To pasteurize the ketchup to maintain a longer shelf life, keep the bottle of ketchup submerged to half way, in simmering water. Make sure you remove the cap/lid.
Allow this to stay submerged in the simmering water for about 45min – 1hour. To cool, remove from the water and allow to rest at room temperature until cooled. This will avoid the bottle from cracking due to a thermal shock.
(Recipe By Chef Kunal Kapur)