How To Make Tomato Ketchup At Home with factory secretes Full Recipe

Homemade Tomato Ketchup | Easy Tomato Sauce | Cooking

How To Make Tomato Ketchup At Home with factory secretes Full Recipe

Ketchup is the most important ingredient of grocery in all households. Tomato ketchup can greatly enhance any breakfast test. At home, we keep many types of chutney, such as tomato chilli, chilli sauce, green chilli tomato sauce, soy sauce, etc. It is very preservative in all of these, so it is also very harmful for the body. But if you make it at home after a little hard work, it will be healthy as well as tasty.Like tomato ketchup you can make at home very easily and it becomes more tasty than the market at all. And it is also slightly cheaper than the market.We will tell you here very easily how you can make tomato saas at home very easily and this ketchup also goes on very comfortably for about 1 month without any preservatives. So you must see the complete recipe for making tomato ketchup by visiting our YouTube channel cooking exam and subscribe to our channel there as well, so that you will continue to get our latest latest videos.
5 from 1 vote
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Chutney
Cuisine Indian
Servings 4 people
Calories 100 kcal


How to make tomato ketchup | Tomato Sauce Recipe

  • First of all cut fine red ripe tomatoes and add a little water and boil it in the cooker for 10 minutes.
  • After that we'll put an onion and some garlic buds and boil it in the cooker.
  • Then after heating one cup of water and 1 cup of sugar in the pan, we will make its syrup by cooking it for 10 minutes.
  • In which we will add half teaspoon red chilli powder, one teaspoon Kashmiri red chilli powder, half teaspoon salt and cook it on low flame for 5 minutes.
  • After that we will grind boiled tomato onion and garlic all in the mixer and after grinding and remove its peel and pulp.
  • We will put his pulp in our sauce.
  • You can also use food color here to do a little color.
  • But without food color, very good color comes from peppers and tomatoes.
  • After adding the pulp, cook for another 10 minutes.
  • Then we will put three to four teaspoons of white vinegar and stir well.
  • When our chutney is made, we will dissolve one teaspoon of arrowroot in three teaspoons of water and add it.
  • Instead of arrowroot, you can also put a corn floor. This will thicken the sauce slightly.
  • After that we will let the chutney stay a little thinner, as it will freeze and thicken after it cools down.
  • In this way, our tomato ketchup is prepared and when the tomato ketchup gets cold, keep it in a clean glass jar and it does not spoil due to vinegar for 1 month.
  • If you put preservatives in it, it does not worsen for years.
  • For this kind of fast and easy recipe, you must subscribe to our channel so that we can reach you the latest video first.



Here are some tips and tricks that we are giving you that can give long life to this tomato ketchup. In the factory, those who are factory put the acidity regulator 260 for sourness. Its work gives the tomato sauce a bit of a sourness. We also call it acetic acid and or glycol and it is also very harmful.
Thickness agents 1422 (Acetylated Distarch Adipate) and 415 are used to thicken the factory sauce, which is a type of gum paste used in factories. It is called Xanthan Gum.
It is also added dehydrated onion and dehydrated garlic, it is dried onion powder and garlic powder.
Preservative 211 is added to it as a preservative, which is also done by sodium benzoate and some secret spices.
Solid milk powder is also added to some chutneys.
In tomato ketchup, which is part of the tomato, about 30% remains, the rest are sugar and water.
Use only a quarter of a tomato. The rest consists of sugar and water. On this side, market-made chutney is made. Nowadays, there are a lot of scams at the factory level, there is no putting tomato in it to make the chutney.
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Keyword sauce, tomato
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