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.

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?

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)


  1. Blanch the tomatoes in boiling water for a few seconds, and remove skin
  2. Blend all the ingredients in a food processor
  3. 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
  4. Strain the ketchup into a separate bowl to get rid of all the lumpy bits
  5. 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.
  6. Transfer the ketchup to sterilized storage jars while it is still hot.
  7. 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.