Hot and Sweet Tomato Ketchup


What do you do when your kids become ketchup guzzling monsters? I worry about their health because the ketchup is store bought and it invariably has added flavour enhancers, colours, acidity regulator, preservatives and loads of other unknown substances. So, here I am, presenting my store-bought-like ketchup made in a pressure cooker. I’m using the ‘flash cooking’ technique of OPOS® by Mr.Ramakrishnan. This technique uses layering of ingredients in a pressure cooker and cooking it on high heat for the shortest time with minimum or no water.

The consistency of this ketchup is so thick and perfect that my kids haven’t found any reason to crib. For me, since I am making this in a pressure cooker, no splashes, no monitoring and no sautéing. Happy me, happy kids.


Tomato – 1 kilogram (halved and deseeded)

Dry Red Chillies – 5-6 numbers (deseeded)

Sugar – 7 tablespoons (I have used cane sugar)

Salt – 1 teaspoon

Vinegar – 1-2 teaspoons

Ginger-Garlic Paste – 2 teaspoons


Place the halved and deseeded tomatoes in the base of the cooker. Add sugar, salt and deseeded chillies. Ensure sugar does not touch the bottom of the cooker. Add ginger-garlic paste, vinegar and fire it on high for about 6 whistles. Switch off. Cool the mixture and blend it to a smooth paste. Run the mixture through a wide eyed sieve. Pour it into the cooker again and cook for 6-8 more whistles depending on the thickness you need. You might also cook it on an open flame. But I personally like to keep it covered while cooking, as it prevents splashes and mess. Enjoy a super thick, store-bought-like ketchup made nutritiously at home.

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Pour it into a clean, dry bottle. Ensure you use a clean, dry spoon. This way, you can store ketchup in the fridge for around one month.


Know Your Ingredient

Tomato is one of the most frequently consumed vegetables in Indian cuisines. (Although widely used as a vegetable, botanically, tomato is a fruit.)

It is also one of the most nutrient rich. It contains 95% water and is one of the richest sources of lycopene. Lycopene is the red pigment present in tomatoes. It is an antioxidant, which has been extensively studied for its health benefits.The more tomatoes you eat, the better will be your body’s lycopene levels. One of the major health benefits of lycopene is to lower the levels of LDL cholesterol, and thus reduce cardiovascular diseases. If you think this is not reason enough, read on, we have more health benefits from the humble tomato.

A high lycopene level in your body prevents you from getting sunburn and alsokeeps your skin glowing. So, all you beauty conscious people out there can grab a tomato right away for radiant skin.

Tomatoes also have cancer preventing properties. Again, the high lycopene content in tomatoes is the reason behind this property.

Tomatoes also contain high levels of potassium which helps in reducing hypertension and in controlling blood pressure.

Study* suggests that lycopene content is the highest in recipes like ketchup which have lots of cooked tomatoes. So, what are you waiting for, raise your lycopene levels with this homemade, preservative free tomato ketchup.

Type Fruit
Form Fresh
How to Buy Go for the ones which are smooth, well-shaped. Avoid ones with bruises, cracks,wrinkles or soft spots.
Storage The best way to preserve the natural flavor is to keep it in a cool place away from direct sunlight. If you want an unripe tomato to ripen quickly, keep it near a banana. If the tomatoes are overripe and you are not ready to use them, then refrigerate for no longer than 2 days. Keep them out from the refrigerator for around 30 minutes before using to bring back the flavor and juiciness.