How to Cook Tomato Ketchup

How to Cook Tomato Ketchup

Tomato Ketchup – When tomatoes are in season make ketchup at home. It is extremely simple & without preservatives. It can be kept in a fridge & used up to 3 weeks.

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Yields: 1 Small Bottle Servings


  • Tomatoes – 1 kg
  • Onion (small) – 1/2 no
  • Ginger – 1small piece
  • Vinegar – 1/4 cup
  • Dry red chilly – 1no
  • Beetroot (small) – 1no (optional)
  • Garlic cloves – 3 nos
  • Sugar – 1/2 cup
  • Salt – to taste


  • Roughly cut the tomatoes and add them to a deep pan. Start cooking the tomatoes and add roughly chopped beetroot, diced onions, garlic, ginger, sugar, vinegar, salt and dry chilly. Cover and cook the tomatoes for 40 mins or till it mashes. Remove and cool completely and blend it to make a smooth puree. Strain it and bottle it in a clean dry bottle. Refrigerate and use within 3 weeks.