We are all quite accustomed to the taste of ketchup, and most of us like to team it up with most of the food we eat. So, if something is such a common accompaniment for our food, why not make an effort to make it slightly healthier? This recipe for a Sugarfree Tomato Ketchup is your answer.
Tomato ketchup is served as a table condiment that has many recipes and variations, but the most popular one consists of tomatoes, sugar, vinegar, celery salt and some other seasonings. It is generally served along with hot, greasy and fried food like French fried and potato wedges. It is also layered inside burgers and topped over hot dogs. Other than these, ketchup is used in many Indo-Chinese recipes as a sweetener in the sauce for sauteing fried proteins or rice and noodles.
Quick and Easy Sugar Free Tomato Ketchup
It's a simple recipe that doesn't require much preparation beforehand and gets done in just 15 minutes. The resultant ketchup is not only delicious and satisfies your taste buds, but is a sugar free version of the usual condiment. Therefore, make this homemade sugar free ketchup, so that you don't feel guilty the next time you ask for that extra squeeze.
1) In a Trivantage kadaiadd quartered tomatoes and cherry tomatoes and cover them with some water.
2) Also to the kadai add garlic and green chilli and reduce the whole mixture to around 75% of the original quantity. Once the mixture is cool, blend it and strain it.
3) Add the strained liquid into a non-stick fry pan. While heating the liquid, add red chilli powder, vinegar and jaggery. Let it melt and incorporate completely.
4) Reduce the mixture till it's thick and season it with salt. Once the ketchup is cooled down, use it as an accompaniment or store it in an airtight container in the fridge.
Expert Tips
Make sure to use ripe and cherry tomatoes, their sweetness is necessary for a good ketchup.
Cook all the vegetables properly or you might end up losing a lot of fibre.
You can add or reduce the quantity of vinegar and jaggery as per your liking.
In a kadai add quartered tomatoes and cherry tomatoes and cover them with some water.
Also to the kadai add garlic and green chilli and reduce the whole mixture to around 75% of the original quantity. Once the mixture is cool, blend it and strain it.
Add the strained liquid into a non-stick fry pan. While heating the liquid, add red chilli powder, vinegar and jaggery. Let it melt and incorporate completely.
Reduce the mixture till it's thick and season it with salt. Once the ketchup is cooled down, use it as an accompaniment or store it in an airtight container in the fridge.
Recipe Video
Recipe Note
The thickness of the ketchup is an important thing to keep in mind. Ketchup is a condiment which is consumed cold, therefore to determine the correct consistency for your ketchup is going to be one step earlier than the desired thickness as the ketchup thickens as it cools down.
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