This tomato ketchup is made at home using fresh tomatoes, basic spices, and no artificial ingredients- simple and fuss-free recipe that comes together in under 30 minutes!
I’ve always had a thing for dips—whether it’s a spicy chutney, creamy raita, or classic tomato ketchup. Over time, I’ve curated more than 14 chutneys and dips that I keep coming back to.
Tomato ketchup has a prime spot in my kitchen, not just for fries but for so many Indian snacks too. While one can easily buy it from the stores, I wanted one that’s made from real tomatoes and simple ingredients. That’s when I started making this ketchup at home. It’s fresh, customizable, and free from preservatives.
With just fresh tomatoes, a few spices, sugar, and vinegar, you can create a smooth, tangy ketchup without any preservatives. Homemade ketchup gives you full control over the taste and thickness. It’s free from added colors and artificial flavors. You can adjust the sweetness and spice as per your liking.
This recipe is perfect for pairing with appetizers like onion pakora, chutney sandwich, potato sandwich, or finger foods like potato pumpkin cutlets, air fried cucumber chips.
Find More Easy Dips or Chutneys: Cilantro Mint Chutney, Indian Onion Chutney, Tomato Dosa Chutney, Amla Avocado Chutney, Raw Mango Chutney, Beetroot Curd Dip,
Ingredients
See the recipe card for exact measurements of the ingredients.
- Fresh Tomatoes- Ripe and juicy tomatoes work best. I have used desi (local) Indian variety of tomatoes.
- Garlic and ginger- Fresh garlic cloves and grated garlic.
- Sugar- White granulated sugar.
- Raisins- I added raisins for more texture and natural sweetness.
- Spices- Cloves and Whole red chilies- I love a spicy kick. Pls adjust the heat as this tomato chutney will be spicy, tangy, and sweet. The ingredients' image doesn't have cloves as I added them later.
- Vinegar- For preserving it.
- Salt- I have used kala namak (black salt). You may use table salt as well.
How To Make Homemade Tomato Ketchup
Step 1 Wash, Chop, and Cook
Gather all the ingredients. I have washed the fresh tomatoes and roughly chopped them. Peeled and grated ginger. Peeled garlic.
In a large and heavy-bottomed wok, add everything and let it cook on a slow flame with the lid on till the tomato softens up and everything looks like a puree. Keep stirring in between.
Tip
This step takes about 15-20 minutes. Make sure to use the smallest burner and keep sauteing at intervals.
Step 2 Blend and Sieve
Let the cooked mixture cool off. Blend it and sieve it to remove the fibers for a smooth ketchup. This step is important as you must strain it to get most of it.
Place it on a plate. It might be a bit runny. But that's normal.
Step 3 Serve It
The tomato ketchup made with fresh tomatoes is ready. Enjoy it with chips- cucumber air fried chips, onion pakoda or spread it on sandwich or a burger.
Expert Tips
- Pick ripe, fresh tomatoes for rich flavor.
- Strain the cooked purée well for a smooth texture.
- Use vinegar to enhance taste and improve shelf life.
- Reduce slowly on low heat for the perfect ketchup thickness.
- Adjust salt and sugar to suit your taste before bottling.
- Store homemade ketchup in a clean, sterilized glass jar in the refrigerator for up to 2–3 weeks.
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Homemade Tomato Ketchup -Fresh Tomatoes
Equipment
- heavy wok
- Blender
- Strainer
Ingredients
- 10 piece Fresh Tomatoes 500 gms
- 3-4 cloves Garlic
- 1 teaspoon Ginger grated
- 3 tablespoon Sugar adjust the sweetness
- 20 piece Raisins
- 10 piece whole red chili dried adjust the heat
- 10 pieces clove
- 1.5 tablespoon Vinegar
- Salt as per taste I have used kala namak
Instructions
- Step 1 Wash, Chop, and Cook
- Gather all the ingredients. I have washed the fresh tomatoes and roughly chopped them. Peeled and grated ginger. Peeled garlic.
- In a large and heavy-bottomed wok, add everything and let it cook on a slow flame with the lid on till the tomato softens up and everything looks like a puree. Keep stirring in between.
- Tip-This step takes about 15-20 minutes. Make sure to use the smallest burner and keep sauteing at intervals.
- Step 2 Blend and Sieve
- Let the cooked mixture cool off. Blend it and sieve it to remove the fibers for a smooth ketchup. This step is important as you must strain it to get most of it.
- Place it on a plate. It might be a bit runny. But that's normal.
- Step 3 Serve It
- The tomato ketchup made with fresh tomatoes is ready. Enjoy it with chips- cucumber air fried chips, onion pakoda or spread it on sandwich or a burger
Notes
- Pick ripe, fresh tomatoes for rich flavor.
- Strain the cooked purée well for a smooth texture.
- Use vinegar to enhance taste and improve shelf life.
- Reduce slowly on low heat for the perfect ketchup thickness.
- Adjust salt and sugar to suit your taste before bottling.
- Store homemade ketchup in a clean, sterilized glass jar in the refrigerator for up to 2–3 weeks.
| Nutrition Facts | |
|---|---|
| Serving size: 1 tbsp | |
| Servings: 20 | |
| Amount per serving | |
| Calories | 22 |
| % Daily Value* | |
| Total Fat 0.1g | 0% |
| Saturated Fat 0g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 95mg | 4% |
| Total Carbohydrate 5.4g | 2% |
| Dietary Fiber 0.5g | 2% |
| Total Sugars 4.2g | |
| Protein 0.4g | |
| Vitamin D 0mcg | 0% |
| Calcium 7mg | 1% |
| Iron 0mg | 1% |
| Potassium 79mg | 2% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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