Homemade Ketchup Recipe
Who else eats homemade ketchup?
Now, I bet the first thing that comes to mind is 'Why on earth would
I want to learn how to make tomato ketchup?'. Or, 'Why should I bother
with making ketchup at home?' Right?
Well, you're so right. There is definitely no shortage of ketchup,
available in various flavorings and brands in the grocery store nearest
you. Easy to buy, easy to store and easy to use.
But what about the ketchup ingredients?
When you make your own
ketchup, you get to eliminate all of the gunk that goes into the
commercial varieties and you control sugar and sodium levels.
even make organic ketchup yourself! Plus, it's really quick and easy to
make. So how about it - ready to give it a try?
Care to give the other great homemade ketchup recipes on this site a
As with all the great outdoor cooking recipes on the site (except
for those submitted by out visitors - they go through a separate
automated system, sorry about that), this one has a printer-friendly
version too. To print, just click on the printer icon or on 'Print
recipe' directly below. Give it a try it - homemade ketchup is a treat!
Ready to try my homemade tomato ketchup recipe?
Makes about 1 1/2 lbs (600 grams) ketchup
- 4 lbs ripe tomatoes
- 1 lbs red onion, peeled and diced
- 2 -3 celery sticks, diced
- ½ chili pepper, sliced (more or less according to taste)
- 1 inch ginger root, peeled and diced
- 1 tablespoon coriander seeds
- 1 teaspoon ground cloves
- Seeds from two cardamom pods (You can usually get this in the
ethnic foods aisle at your grocery store, and it adds a nice, special
taste, but if you have difficulty finding it, just leave it out)
- A pinch of freshly ground nutmeg
- A pinch of ground cinnamon
- 1 teaspoon salt
- 1 ¼ cups cider vinegar
- 1 cup sugar (more or less according to taste)
- Blanch the tomatoes in boiling water for a few seconds, and
- Blend all the ingredients in a food processor
- Transfer to suitably sized cooking pot and bring to a boil over
medium heat, and then simmer on low heat, with no cover, for 45 - 60
- Strain the ketchup into a separate bowl to get rid of all the
- Return to cooking pot, re-heat and simmer over low heat, stirring
occasionally until the ketchup reaches the required consistency. This
should take about 2 hours, but can vary according to the size of the
cooking pot and heat level.
- Transfer the ketchup to sterilized storage jars while it is still
- Sealed and stored in an airtight food saver container such as a
preservative jar or a ziplock storage bag, the ketchup should keep for
at least three months. Once opened, store in a refrigerator.