Homemade ketchup without sugar, cornflour or thickener | केचप बिना चीनी, कॉर्नफ्लोर या थिकनर के 😮 скачать в хорошем качестве

Homemade ketchup without sugar, cornflour or thickener | केचप बिना चीनी, कॉर्नफ्लोर या थिकनर के 😮

Description: Tomato Ketchup is a go-to condiment in every household, especially amongst kids If you're wary of your store-bought ketchup tasting less of tomatoes and more like a sugar syrup, here I come to your rescue! No added sugars or thickeners and packed with goodness of health and nutrition, you're bound to make this Fresh Homemade Tomato Ketchup again and again and again. Ingredients: 750 grams Tomatoes 1/2 cup Pumpkin (peeled and chopped) 1 Apple (cored and roughly chopped, skin on) 1/4 cup Raisins 1/2 Small Potato (peeled and chopped) 1 Small Onion (chopped) 2-3 Cloves Garlic Spice Pouch (Bouquet Garni): 1 Small Cinnamon Stick 1 Black Cardamom Pod 2-3 Green Cardamom Pods 3 Cloves 8-10 Black Peppercorns 1 small piece Mace 2-3 tbsp Natural Vinegar (apple cider vinegar recommended) Salt & Black Salt (to taste) 1/2 cup Jaggery (grated or broken into small pieces) 1-1 ½ tbsp Red Chilli Powder (Kashmiri recommended for color) Instructions: 1. Prepare the Spice Pouch: Wrap the cinnamon stick, cardamom pods, cloves, black peppercorns, and mace in a cheesecloth or small muslin bag. 2. Pressure Cook the Vegetables: Add tomatoes, pumpkin, apple, raisins, potato, onion, garlic, and the spice pouch to a pressure cooker. Pour in just enough water to cover the vegetables (around 1/2 cup). Add a pinch of salt and black salt. Pressure cook for 15-20 minutes or until the vegetables are softened. 3. Puree the Mixture: Allow the pressure cooker to cool down naturally. Remove the spice pouch and discard. Blend the cooked vegetables until smooth. 4. Sieve the Puree: For a finer texture, pass the blended mixture through a fine-mesh sieve. 5. Cook and Thicken the Ketchup: In a saucepan over medium heat, add the sieved puree, jaggery, red chili powder, and vinegar. Bring to a simmer and cook for 15-20 minutes, stirring occasionally, until the mixture thickens. As it cooks, the color will deepen. 6. Adjust Seasoning and Test Consistency: Turn off the heat. Taste and adjust the salt and black salt to your preference. To check the consistency, coat the back of a spoon with the ketchup. If it drips slowly and leaves a thick coating, the ketchup is cooked. Alternatively, place a spoonful of ketchup on a cold plate. If the ketchup doesn't spread and holds its shape, it's ready. 7. Bottle and Store: Let the ketchup cool completely. Sterilize a clean glass bottle by boiling it for 3-4 minutes. Drain on a clean kitchen towel with the bottle upside down. Once cool, fill the bottle with the ketchup. This ketchup will store in the refrigerator for up to 2 months. Vishesh Tippani: Kashmiri red chili powder is recommended for its vibrant color without adding much heat. Adjust the amount according to your spice preference. As the ketchup cools, it will thicken further. This recipe is free from refined sugar and thickeners, making it a healthier alternative to store-bought ketchup. Enjoy your delicious homemade ketchup! For more delicious food inspiration and recipes, follow me on Instagram https://bit.ly/nehadeepakshahig (@nehadeepakshah) Chapters: 00:00- 00:34 Introduction 00:35- 00:52 Alternate of sugar 00:53- 01:33 Making our spice pouch 01:34- 02:30 Which ingredients to use 02:31- 04:42 Preparing, cooking and grinding 04:43- 05:03 Using a sieve 05:04- 06:19 Cooking the puree 06:20: 07:04 Check your ketchup: is it ready? 07:05 - 08:24 Storing our ketchup 08:25- 08:47 Reach out to Neha