Homemade
ketchup recipe
| 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 homemade ketchup?' Right? |
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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. You can 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 try?
-
Spicy banana
ketchup recipe
- Mushroom
ketchup recipe
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|
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!
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Ready
to try my homemade
tomato ketchup recipe?
|
| Makes
about 1 1/2 lbs (600 grams) ketchup |
| INGREDIENTS: |
 |
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 |
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1
tablespoon coriander seeds |
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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) |
| |
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PREPARATION:
|
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Blanch
the tomatoes in boiling water
for a few seconds, and remove
skin |
|
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 minutes |
|
Strain
the ketchup into a separate bowl
to get rid of all the lumpy bits |
|
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 hot. |
|
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 |
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