Tomato Ketchup

The best Tomato Ketchup recipe. There is nothing like homemade tomato ketchup. #HappyCookingToYou

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  • Tamatar (Red Tomatoes) 2 & ½ kg
  • Lehsan (Garlic) cloves 8-10
  • Adrak (Ginger) cubes 3 inch piece
  • Pyaz (Onion) 1 medium
  • Darchini (Cinnamon stick) 1
  • Laung (Cloves) 3-4
  • Cheeni (Sugar) 200 gms
  • Lal mirch powder (Red chili powder) 2 tsp
  • Namak (Salt) 1 tsp or to taste
  • Mustard powder ½ tsp
  • Sirka (Vinegar) 1 Cup


Wash and cut tomatoes in cubes.

In pot,add tomatoes,garlic,ginger,onion,cinnamon stick,cloves and mix well.

Cover and cook on low flame for 30 minutes and keep stirring in between.

Remove cinnamon stick,pour whole mixture in a bowl and blend until fine puree,strain well though fine sieve.

Put it on stove,in tomato puree,add sugar,red chili powder,salt,mustard powder and vinegar,mix well and bring it to boil and cook on medium to low flame for 35-40 minutes until thickens (check by plate technique method) and cook until water is reduced (approx. 8-10 minutes) and again check by plate technique method.

Let it cool (yields: 1 litre tomato ketchup) and store in a dry & clean jar for up to 2-3 weeks in refrigerator.

Tomato ketchup is ready.

Recipe By: Seema Hanif

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