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You are here: Home / Recipes / Jams, Jellies, and Condiments / Homemade Indian Spiced Ketchup

Homemade Indian Spiced Ketchup

August 27, 2016 Updated January 24, 2019 10 Comments

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Wait until you dip your fries in this!
 
I have spent 2 years trying to perfect homemade ketchup.  I started by straining the tomatoes through a Victorio strainer, which removes the seeds and skins leaving a very thin tomato juice.  Various spices were added and then reduced slowly as not to burn the ketchup.  By slowly I mean 24+ hours in a crockpot.  I still didn’t have the thick texture I wanted.  The color was a brownish and the texture was still too thin with an almost burnt taste
 
I played around with other options using my Spicy Tomato Jam recipe.  I pureed the jam as smooth as I could get it with a hand emulsion blender.  The flavors were great, but I was still having texture issues.  
 
 
I started to thumb through my grandmothers old recipe box.  I was searching for a recipe of her chili sauce, which was spiced with cloves and cinnamon.  I came across a recipe from her Aunt Lula.  This was the exact spice combination I was looking for.  
 
After all the the researching and testing I ended up making an Indian spiced tomato ketchup.  Made with Garam Masala.  How easy is that?

 

For the fabulous condiment you will need:

4 1/2 lbs tomatoes, washed and roughly chopped
6-8 jalapeno peppers (depending on size and desired heat)
6 tablespoons fresh lemon juice
3-inch piece fresh ginger
1 tablespoon Garam Masala
1/4-1/2 teaspoon cayenne pepper (omit of you aren’t a spicy kind of person)
1 1/2 teaspoons kosher salt
3/4 cup cane sugar

 

Roughly chop tomatoes, chop jalapenos and remove seeds and veins, peel ginger.

In a large, heavy pot add 4 1/2 lbs. chopped tomatoes.

6-8 Jalapeno peppers

Grate for finely chop a 3-inch piece of ginger.

Add 6 tablespoons fresh lemon juice.

Add spices:  1 tablespoons Garam Masala, 1/2 teaspoon cayenne pepper (of course I added a heaping 1/2 teaspoon because I’m a spicy kind of a person), 1 1/2 teaspoon kosher salt.

Go ahead and dump in that 3/4 cup cane sugar.  Raw turbinado sugar, or coconut sugar may be used as well.

Stir together and simmer over medium-low heat for about 1 hour.

Stir often. 

When the mixture has reduced to by about 1/3 or 1/2 of you want a thicker ketchup. Stir constantly.  Make sure you scrape the bottom of the pan.  If your scorch or burn the bottom, you may have to toss the batch.  It can happen quickly so don’t walk away.  Pretend your making caramel.

Remove from the heat and blend mixture using a hand emulsion blender.  You may, also, use a blender or food processor.  Please be careful blending hot mixtures.

Transfer the blended mixture into a food strainer in batches.  This will remove the tomato seeds, peels and any strings from the ginger.

 
Thick and smooth with a sweet, spicy kick.
 

 

 

 This may be ladled into clean, sterile jars and processed in a water bath for 35 minutes.  The batch makes approximately 4 cups of ketchup.

 
I love browsing through my grandma’s old recipe box for her “tried and true” recipes that have been passed down for many generations.  I’m pretty sure she wouldn’t approve of the cayenne pepper.  I’ve always been a bit on the rebellious side.  
 
 
This isn’t just ketchup.  It’s a new family condiment that goes on everything.  
ketchup in bowl with tomatoes and peppers
5 from 1 vote
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Homemade Indian Spiced Ketchup

This isn't just ketchup. It's a new family condiment that goes on everything.

Course Condiment
Cuisine Indian
Keyword homemade Indian spiced ketchup, homemade ketchup, Indian ketchup recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 32 servings
Calories 29 kcal
Author Janet Barton

Ingredients

  • 4 1/2 lbs tomatoes washed and roughly chopped
  • 6-8 jalapeno peppers depending on size and desired heat
  • 6 tablespoons fresh lemon juice
  • 3- inch piece fresh ginger grated
  • 1 tablespoon Garam Masala
  • 1/4-1/2 teaspoon cayenne pepper omit of you aren't a spicy kind of person
  • 1 1/2 teaspoons kosher salt
  • 3/4 cup cane sugar

Instructions

  1. In a large heavy pot, add roughly chopped tomatoes, jalapeno peppers that have the seeds and veins removed and roughly chopped.  Add grated or chopped ginger, lemon juice, spices, salt and sugar. Mix together.
  2. Cook over medium heat stirring often. Watch carefully toward the end of cooking time and start stirring constantly to prevent ketchup from burning.

  3. Cook until reduced to about 1/3 it's original amount. If you want a thicker ketchup reduce to 1/2.

Recipe Notes

Makes approx. 4 cups.

Ketchup may be ladled into clean, sterile jars and processed in a water bath for 35 minutes.

Nutrition Facts
Homemade Indian Spiced Ketchup
Amount Per Serving
Calories 29
% Daily Value*
Fat 0g0%
Saturated Fat 0g0%
Cholesterol 0mg0%
Sodium 112mg5%
Potassium 164mg5%
Carbohydrates 7g2%
Fiber 0g0%
Sugar 6g7%
Protein 0g0%
Vitamin A 565IU11%
Vitamin C 13mg16%
Calcium 7mg1%
Iron 0.2mg1%
* Percent Daily Values are based on a 2000 calorie diet.

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Filed Under: Jams, Jellies, and Condiments Tagged With: ginger, homemade ketchup, indian spiced ketchup, jalapenos, ketchup, spiced tomatoes, spicy ketchup, tomatoes

Previous Post: « Pitaya Pops
Next Post: Einkorn Crepe Cake with Fall Stone Fruit »

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Comments

  1. Sophie Andco says

    August 29, 2016 at 5:40 pm

    Thank you so much for this amazing receipe ! I will try it to have a good taste from the United States here in France.
    It is always a pleasure to read your posts, thank you so much for all your cooking inspiration !

    Reply
    • Janet Barton says

      August 30, 2016 at 1:24 am

      Hi Sophie, I'm sure because of your superior products in France you ketchup will taste supreme. Merci beaucoup mon ami.

      Reply
  2. Heather Cannon says

    August 29, 2016 at 1:28 am

    I seriously love this blog and need you to know how much I use it. Thank you for the great recipes. I always come back here when I feel bored with my cooking. Love everything you post. Can't wait to try this.

    Reply
    • Janet Barton says

      August 29, 2016 at 3:27 am

      Hi Heather, Thank you for making my WEEK!!! It's so great to know that I'm not the only one checking in on my blog. You've inspired me to do more! Thank you, thank you.

      Reply
  3. Nellie says

    August 28, 2016 at 9:04 pm

    What kind of tomatoes did you use? Is it better to use Roma's or field run(beefsteak etc)?

    Reply
    • Janet Barton says

      August 29, 2016 at 3:26 am

      I used a combination of Roma's and Celebrity (field run) tomatoes. I pretty much used what was ripe in my garden. Roma's are meatier, which i love, so the ketchup may cook down and thicken quicker.

      Reply
  4. Unknown says

    August 28, 2016 at 5:12 am

    great timing with the garden tomatoes …must give this a try. Thank you for the posting!

    Reply
  5. Janine says

    August 28, 2016 at 2:34 am

    Was just wondering what to do with a huge bowl full of tomatoes sitting on my kitchen counter!! Thank you!! I have already made a quadruple batch of your delicious Spicy Tomato Jam. My family loves it. I appreciate all of your efforts to perfect this recipe. Can't wait to try it!

    Reply
    • Janet Barton says

      August 28, 2016 at 4:47 pm

      Thank you for your comment. If you love the jam you will really love this as well. So great on burgers. I have even dipped falafel.

      Reply
5 from 1 vote (1 rating without comment)

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

I believe cooking from scratch, using unprocessed and whole foods is an important part of healthy eating. My goal is to help you create amazing recipes by providing easy step-by-step photos and instructions.

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