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, all those meals remain incomplete. 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 the Ramadan and Eid season. So let's begin.
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In a large pot, put peeled tomatoes along with onion and garlic cloves, bring them to a boil, and cover the pot until the vegetables are soft.
Blend the tomatoes until smooth paste, tie in a muslin bag with bay leaves, celery seeds, mustard seeds, peppercorns, and a cinnamon stick.
Now transfer the tomato puree to another large-sized cooking pan, then put a muslin bag in the tomato paste/puree. Bring it to a boil slowly on low to medium-low flame, and simmer the tomato puree for 1 hour, keeping it stirred occasionally.
Constantly keep stirring by adding sugar, vinegar, and red chili. Stir in food color to combine well and simmer until it begins to thicken. Discard the spices in the muslin bag. Now add salt to the mixture and simmer until the desired consistency is reached.
Let it cool down completely, then shift the prepared ketchup to the glass bottle, close the bottle cap tightly, and store it in the refrigerator for a month.h
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 cr, 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 ts, 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 from the tomatoes.
- In a large pot, put peeled tomatoes along with onion and garlic cloves, bring them to a boil, and cover the pot until the vegetables are soft.
- Blend the tomatoes until a smooth paste; tie in a muslin bag with bay leaves, celery seeds, mustard seeds, peppercorn, and cinnamon stick.
- Now transfer the tomato puree to another large cooking pan, then put the muslin bag in the tomato paste/puree.
- Bring it to a boil slowly on low to medium-low flame; simmer the tomato puree for 1 hour, keeping it stirred occasionally.
- Constantly keep stirring, adding sugar, vinegar, red chili, and food color; stir to combine well, and simmer until it begins to thicken.n
- Discard the spices and muslin bag.
- Now add salt to the mixture and simmer until the desired consistency is reached
- Let it cool down completely, then shift the prepared ketchup to the glass bottle, close the bottle cap tightly, and store it in the refrigerator for a month
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