Today's recipe is homemade tomato ketchup/Sauce which is mostly everyone's favorite.Actually my whole family is addicted to it.For each and every snack we need this dip.But from last year
Addition of sugar,vinegar and salt in a right proportion does matter in sauces,dips and even in some chammanthis like this one,so that the sweet and sour,that tangy taste balances.And if its a spicy one then the addition of chillies too.Please check the tips given at the end.I have learned this when I tried this Dates Chammanthi.
Tomato 1 kg(roughly chopped)
Water 1 cup
Sugar 1/3 cup + 2 tbsp
Vinegar 4 -5 tbsp
Salt 3/4 tsp
Kashmiri chilly powder 11/2 tsp
-In a pressure cooker add the chopped tomatoes and water and pressure cook for three whistles.Let the pressure subside.Open the lid and let it cool completely.
-Once cooled add the cooked tomatoes along with the water in a blender and blend till smooth.Now strain this well.
-In a nonstick pan add this puree along with sugar,vinegar,chilly powder and salt.Keep stirring on medium flame.
-After 5 minutes when the sugar gets dissolved check the taste.You can increase the amount of vinegar or salt if needed.
-Scrape the sides of the pan and continue cooking for 15 to 20 minutes until the sauce changes from the watery stage and becomes thick.
-Once cooled store this in a clean jar.
*Use red colored ripe and juicy tomatoes for best results.
*In between cooking you can check the taste and balance with salt sugar and vinegar as per your taste.
*I have used Kashmiri red chilly powder,and prefer using that because it gives a good bright red color to the sauce and isn't spicy.If using the normal chilly powder just add 1/4 to 1/2 tsp.