Home Made Tomatoe ketchup ( Maggi Hot & Sweet style )


When Your kitchen garden gives you lots of tomatoes , make ketch up . This year for some reason my kitchen garden is producing mountain of tomatoes , so instead of letting them going to waste I decided to try my hands at making ketchup .

My Mom used to make lots of ketchup when we were kids so Called Mum in India and asked for her recipe . I have made a little change in the recipe according to my and my kids taste buds .
I wanted to make Hot & Sweet ketchup so used red chilies along with dark brown sugar & instead of using Sodium benzoate , I used cider vinegar . This ketchup is free of all the preservatives, colours, emulsifiers …
The recipe calls for a spice bag….its nothing just tie up the spices in a cloth and dunk into the tomato puree while it is simmering.



Tomatoes: 5 kgs
Garlic cloves: 10
Onion: 1 large , sliced.
Dark Brown Sugar : 1/2 cup
Salt to taste . I hardly used 1 tbs

Spice bag:

Cloves: 7
Cardamoms: 4
Cinnamon stick: 2inch.
Cumin seeds: 1tsp.
Peppercorns: 1 tsp.
Cider Vinegar: 1cup.
Cumin seeds: 1tsp.
Peppercorns: 1tsp.
Vinegar: 1/2 cup.


1. Wash and chop the tomatoes. Chop garlic and onions. Put them into a pressure cooker.

2. Let it cook for 1 or two whistle. Allow it to cool and open when completely cooled.

3. Put this pulp into a blender and given it a run, pass this through a sieve into another large vessel.

4. Add the sugar, salt, vinegar, and the spice bag into it and put on fire and once it boils, reduce heat and let it simmer till thick and water evaporates .

Cook the tomato sauce till it becomes sufficiently thick in texture(make it so thick that when poured from a height it should come down in lumps and not flow freely).

Ketchup can easily be refrigerated for up to 6 months .

I CAN my ketchup

If You plan to Can…

Equipments / utensils required for Canning :

1 Water bath canner
Pint or half-pint canning jars , Lids , rings
Jar grabber
Large ladles
Jar funnel


Put 1 Tbsp. of the lemon juice in each of the 4 sterile jars. Transfer the hot tomato ketchup to the hot jars, leaving about 1/2 inch of head space at the top. Screw on the lids, put the jars in a canning rack, and lower them into the boiling water in the canning kettle. Process for 40 minutes.
Remove jars and let them cool. Store in a cool, dark place (a cupboard or pantry works great) until ready to use.


Homemade Thai sweet-chili-sauce….


Thai sweet chili sauce is super easy to make and It only takes a few minutes to put together, and the best part is that you can find everything you need for it in your pantry or at your local grocery store .
I use it as a dipping sauce for Asian flavored appetizers or egg rolls, pot stickers, dumplings or vegetables. This sauce is very versatile since it is easy for dipping and it is easy to incorporate in other dishes as a sauce, marinade or flavor enhancer . It can be used as a marinade for a variety of meats or as a delicious sauce for rice, noodles and salads.

3/4 cup of Sugar
1/4 cup Rice Vinegar
1/4 cup of water
1 tbsp finely minced garlic (about 6 garlic cloves)
1 tbsp crushed red pepper flakes ( or to taste )
1 teaspoon Sriracha OR Schezwan sauce
1 tbsp of cornstarch
1 tbsp of cold water
1/2 teaspoon salt OR to taste


Add 1/4 cup water, rice vinegar, and sugar to a pot over medium-high heat. When the mixtures starts to boil, add the garlic and red pepper flakes. Bring the boil down to a simmer and let it simmer for another 7 to 10 minutes. This will make sure all of the flavors get infused nicely.
Add the sriracha.
In a separate small bowl, mix the cornstarch and 1 TB cold water until the cornstarch is dissolved.
Bring the sauce to a low boil again and add the cornstarch/water mixture and salt.
The sauce will begin to thicken up immediately. Cook, while constantly stirring, until the mixture reaches desired thicknessā€¦about 3-5 minutes.
Let the sauce cool and then dip away .

If Bottled in an air-tight container this sauce lasts a long time in the fridge.