Chilli Garlic Tomato Ketchup | Tomato Ketchup || How to Make Chilli Garlic Tomato Ketchup with step-by-step photos
Chilli Garlic Tomato Ketchup is a 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, and sandwiches. barbeque. Without ketchup are remained incomplete all those meals if you have 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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Blanch the tomatoes in hot water for a minute, then remove
the skin of the tomatoes
In a large-sized pot put peeled tomatoes along with onion and garlic cloves bring it to a boil and cover the lid until vegetables are soft
Blend the tomatoes until a smooth paste, tie in a muslin bag of bay leaves, celery seeds, mustard seeds, peppercorn, and cinnamon stick
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, and simmer tomato puree for 1 hour keep stirring occasionally
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 and simmer until desired consistency required
Let it cool down completely then shift the prepared ketchup to the glass bottle close the bottle tab tightly, and store it in the refrigerator for a month
Chilli Garlic Tomato Ketchup is a 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:
- 2 kg, tomato
- 300g, onion roughly sliced
- ½ cup garlic cloves chopped
- 1 bay leaf
- ½ tsp, whole cloves
- ½ tsp, whole star anise crushed
- ½ tsp whole mace
- ½ tsp celery seeds
- ½ tsp dry mustard
- ½ tsp, black peppercorn
- 1 cup, of white sugar
- 1 cup, of white vinegar
- 3 tsp, crushed red chilies
- 4 tsp, salt
- 3 pinches, red food color optional
How to make Chili-Garlic Ketchup?
- Blanch the tomatoes in hot water for a minute, then remove the skin of the tomatoes
- In a large-sized pot put peeled tomatoes along with onion and garlic cloves bring it to a boil and cover the lid until vegetables are soft
- Blend the tomatoes until a smooth paste, tie in a muslin bag of bay leaves, celery seeds, mustard seeds, peppercorn, and cinnamon stick
- Now transfer tomato puree to another large-sized cooking pan then put the 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
- Constantly keep stirring 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 and simmer until the desired consistency required
- Let it cool down completely then shift the prepared ketchup to the glass bottle close the bottle tab tightly, and store it in the refrigerator for a month
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