Homemade Ketchup

[P.J.]

Share:

Facebook X Bluesky LinkedIn WhatsApp Email Share Link

Homemade Ketchup

Homemade Ketchup is the perfect dip for your kids (or you) - no added sugar or funky ingredients, can be tweaked to your tastes, and it counts as a veggie!

Ingredients

• 1 6 oz can tomato paste
• ¼-1/2 cup apple cider vinegar, such as Spectrum® Brand Organic Filtered Apple Cider Vinegar (see Note)
• ½ teaspoon salt
• ½ teaspoon dried oregano
• ½ teaspoon cumin
• ⅛ teaspoon pepper
• 1 teaspoon mustard powder

Instructions

1. Combine all ingredients in a small bowl and mix well.

Notes
If you use less than ½ c cider vinegar, add water to a total of ½ c liquid. We like the full ½ c, but you may prefer t less vinegary.

Recipe keeps well in the fridge, so it can easily be doubled and stored for a few weeks.



Homemade Ketchup - Cupcakes & Kale Chips

 

[Raji Ram]

I make ketchup from tomatoes and not canned tomato paste.

Tomatoes - 500 gms

Onions - 100 gms (cut into pieces)

Sugar - Three tablespoons

Salt - One tablespoon

Chilli powder - One tablespoon

Pepper - One teaspoon

Saute the cut onions for a few minutes, in a teaspoon of cooking refined oil. Add all other ingredients and grind into a fine paste

in the mixer grinder. Boil the mixture well for a few minutes, till it becomes thick. When cool, transfer to a neat, dry glass bottle.

Close the lid and store in the fridge. We can use this for two to three weeks, without any preservatives!

 

[P.J.]

Thanks Raji Madam for your recipe