Tomato Kechup
Lunch • India
How to Make Tomato Kechup (Traditional & Healthy Version)
Tomato Kechup, commonly known as tomato sauce in Indian households, is a beloved condiment that adds a tangy and sweet punch to countless Indian snacks. Whether served with samosas, pakoras, or parathas, this homemade Tomato Kechup recipe captures the authentic flavors cherished across India. Traditionally prepared with ripe tamatar (tomatoes), a hint of Indian spices, and minimal sugar, this healthier version is preservative-free and full of natural taste. In India, families often prepare homemade kechup during tomato season, ensuring a pure and wholesome product for the family. Making Tomato Kechup at home allows you to control the ingredients and avoid artificial additives found in store-bought varieties. Its vibrant red color and balanced taste make it a favorite among children and adults alike. This recipe is not just a kitchen staple, but also finds its way onto the table during festivals like Holi and Diwali, when snacks are in abundance and a flavorful dip is a must.
Ingredients(for 2 tablespoons per serving)
- 500 grams Ripe tomatoes (tamatar)
- 1 small, chopped Onion (pyaaz)
- 3 Garlic cloves (lahsun) (finely chopped)
- 1 inch Ginger (adrak) (grated)
- 2 tablespoons Apple cider vinegar (Or nimbu ka ras (lemon juice))
- 2 tablespoons Jaggery (gud) powder (Or brown sugar)
- to taste Salt
- 1/2 teaspoon Red chilli powder (lal mirch) (adjust to taste)
- 1/4 teaspoon Black pepper powder (kali mirch)
- 2 Cloves (laung) - optional
- 1/2 inch Cinnamon stick (dalchini) - optional
Instructions
- 1
Wash and roughly chop the ripe tomatoes. Also chop onion, garlic, and ginger.
5 minutes
Use fully ripe, juicy tomatoes for best flavor and bright color.
- 2
In a thick-bottomed pan (kadhai), add tomatoes, onion, garlic, ginger, cloves, and cinnamon. Cook on medium heat until tomatoes are soft and mushy.
10 minutes
Stir occasionally to prevent sticking and ensure even cooking.
- 3
Remove cloves and cinnamon. Cool the mixture slightly, then blend to a smooth puree using a mixer or hand blender.
3 minutes
Strain the puree through a fine sieve for a silky texture.
- 4
Pour the strained puree back into the pan. Add jaggery, salt, red chilli powder, and black pepper powder. Cook on low heat until the sauce thickens to ketchup-like consistency.
10 minutes
Keep stirring to avoid burning, and taste to adjust seasoning.
Why This Dish is Healthy
This Tomato Kechup recipe is a healthy choice because it uses fresh tomatoes, natural sweeteners, and spices, eliminating the need for artificial colors, flavors, and excess sugar found in commercial brands. By making ketchup at home, you control the quality and quantity of ingredients, supporting balanced nutrition and overall well-being.
Homemade Tomato Kechup is rich in antioxidants, especially lycopene from tomatoes, which supports heart health and immunity. Using jaggery instead of refined sugar adds trace minerals like iron and potassium. The use of natural spices boosts digestion and provides anti-inflammatory benefits. With minimal oil and no preservatives, this ketchup is low in calories and free from unhealthy additives, making it suitable for health-conscious individuals.
Pro Tips
- 💡Tip 1: Use fully ripe, red tomatoes for richer color and natural sweetness.
- 💡Tip 2: Straining the puree gives a smooth, market-style texture.
- 💡Tip 3: Adjust the level of jaggery or sweetener to match your taste and dietary needs.
Storage & Serving
Store in a clean, airtight glass jar in the refrigerator. Use a dry spoon to avoid contamination. Best consumed within 2 weeks for optimal freshness.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 250.0 kcal |
