Ingredients
Method
- Wash tomatoes, remove the white part near the stem, and chop into large pieces (do not blend or grate).
- In a pot add 2 tbsp water, chopped ginger, peeled chopped beetroot, and fresh red chilies.
- Add tomatoes and keep heat on low so they release moisture gradually.
- Lightly crush cinnamon, cloves, peppercorns, cumin, and cardamom; tie them in a cloth and place in the pot (optional).
- Cover and cook on low for 8–10 minutes until tomatoes release juices, then increase to medium.
- Cook until the tomatoes turn soft and mushy (overcooked but not falling apart).
- Cool completely, remove the spice bundle, and blend briefly — avoid overblending.
- Strain and return the smooth puree to the pot on low-medium heat.
- Add sugar, vinegar, salts, and Kashmiri chili powder; mix thoroughly.
- Keep the pot ¾ covered, stirring occasionally as it thickens.
- Test doneness by placing a dollop on a plate — if it runs, cook longer; if it holds, it's ready.
- Cool fully before transferring to dry, airtight containers.
- Store in multiple small jars for best freshness.
Video
Notes
Avoid using too much water; tomatoes should cook mainly in their own juices for better flavor.
Beetroot is only for color — keep the quantity minimal to prevent altering the taste.
For a mild ketchup, remove chilies after the tomato mixture has cooked.
Do not depend on timing; consistency and the plate test are more reliable.
Overblending can dull the color and create foam — pulse only briefly.
Cooling is essential before storing; even slight warmth can cause moisture buildup.
Smaller jars extend shelf life because you open only what you need.
