Chilli Garlic Tomato Ketchup Recipe - Yummy Traditional

Chilli Garlic Tomato Ketchup Recipe

chilli-garlic-tomato-ketchup


Chilli Garlic Tomato Ketchup | Tomato Ketchup || How to Make Chilli Garlic Tomato Ketchup with step by step photos

Chilli Garlic Tomato Ketchup is sweet, tart, totally addictive dipping sauce that is so easy to make at home. Use it for fresh or fried spring rolls, wontons or grilled meats, kebab pakora, sandwichesbarbeque..Without ketchup are remained incomplete all those meals if you realize this fact then you must prepare this chili garlic tomato ketchup within a very low budget and can be stored in a clean bottle for Ramadan and Eid season, so let's begin 

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chilli-garlic-tomato-ketchup
 
Blanch the tomatoes in hot water for a minute, then remove the skin of the tomatoes


unpeeled-tomatoes


In a large-sized pot put peeled tomatoes along with onion and garlic cloves bring it to boil and cover the lid until vegetables are soft

    add-garlic-onion-in-the-tomato-paste


    Blend the tomatoes until a smooth paste, tie in a muslin bag bay leaves, celery seeds, mustard seeds, peppercorn, and cinnamon stick

      blend-the-tomatoes


      Now transfer tomato puree to another large-sized cooking pan then put muslin bag in tomato paste/puree_Bring it to boil slowly on low to medium-low flame, simmer tomato puree for 1 hour keep stirring occasionally

        transfer-tomato-to-another-pot


        Constantly keep stirring by adding sugar, vinegar, and red chili, food color stir to combine well and simmer until begins to thicken, discard the spices muslin bag_Now add salt to the mixture simmer until desired consistency required


          add-sugar-salt-in-the-tomato-sauce


          Let it cool down completely then shift the prepared ketchup to the glass bottle close the bottle tab tightly, store it in the refrigerator for a month 

            pour-the-ketchup-in-the-bottle





            Chilli Garlic Tomato Ketchup is sweet, tart, totally addictive dipping sauce that is so easy to make at home, use it for fresh or fried spring rolls, wontons, or grilled meats

            Ingredients:
            1. 2 kg, tomato
            2. 300g, onion roughly sliced
            3. ½ cup garlic cloves chopped
            4. 1 bay leaf
            5. ½ tsp, whole cloves
            6. ½ tsp, whole star anise crushed
            7. ½ tsp whole mace
            8. ½ tsp celery seeds
            9. ½ tsp dry mustard
            10. ½ tsp, black peppercorn
            11. 1 cup, white sugar
            12. 1 cup, white vinegar
            13. 3 tsp, crushed red chilies
            14. 4 tsp, salt
            15. 3 pinches, red food color optional
            How to make ketchup?
            1. Blanch the tomatoes in hot water for a minute, then remove the skin of the tomatoes 
            2. In a large-sized pot put peeled tomatoes along with onion and garlic cloves bring it to boil and cover the lid until vegetables are soft
            3. Blend the tomatoes until a smooth paste, tie in a muslin bag bay leaves, celery seeds, mustard seeds, peppercorn, and cinnamon stick
            4. Now transfer tomato puree to another large-sized cooking pan then put muslin bag in tomato paste/puree
            5. Bring it to boil slowly on low to medium-low flame, simmer tomato puree for 1 hour keep stirring occasionally
            6. Constantly keep stirring adding sugar, vinegar, and red chili, food color stir to combine well and simmer until begins to thicken
            7. Discard the spices muslin bag 
            8. Now add salt to the mixture simmer until desired consistency required
            9. Let it cool down completely then shift the prepared ketchup to the glass bottle close the bottle tab tightly, store in the refrigerator for a month 
            *Not be duplicated, rewritten, or published without permission- Thank you!

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