Tomato Sauce I Tomato Chili Sauce
Tomato Sauce - a delicious thick tangy home made tomato ketchup without artificial colour and preservatives
Servings: 1 bottle
Ingredients
- 1.5 kg Tomatoes / Tamatar
- 10 Thai bird eye chili
- 2 thick red chilies
- 1 inch Ginger / Adrak
- 1 tbsp Salt / Namak
- 1 tsp Pepper Powder / Kali Mirch
- 1.5 cup White Vinegar / Sirka
- 1/2 cup Sugar / Chini
- 1 tsp Corn Flour
- 1 tbsp Kashmiri Chili powder
- 1/4 tsp sodium benzoate optional
Instructions
- wash the tomatoes , core them and chop them roughly.
- Wash and roughly chop the fresh red chilies and ginger.
- Add them in the pressure cooker and add 1.5 cup water and pressure cook for 3 whistles on medium heat
- If you are making tomato sauce then no need to add thai bird eye chilies , just add tomatoes, thick fresh red chili and ginger But if you want to make tomato chili sauce then add thai bird eye chili or any spicy red chili.
- Now let it cool down and then make a fine pure of the boiled mixture .
- Strain the puree with a fine sieve.
- Add the stained puree in a heavy bottom pan , when it start boiling then add 1 tbsp salt, 1 tbsp kashmiri chili powder,1/2 cup brown sugar or normal sugar.
- Now cook it on medium heat and keep stirring it in between, else it may stick to the bottom.
- When it become half in volume then add 1.5 cup white vinegar and 1 tsp pepper powder and mix well.
- Now lower the heat and cook it further and keep stirring it at this stage.
- Taste the sauce and adjust the seasoning if needed.
- Take 2 tbsp vinegar in a bowl and add 1 tsp corn flour in it and add this mixture in the boiling sauce and stir well to mix.
- It gives a nice luster and smooth texture to the sauce.
- Cook it further for 2-3 minutes now.
- Do the plate taste.- take 1 tbsp sauce on a plate , tilt the plate and check if some water is seperating from the sauce or not.
- If water is not separating from the pulp then it is ready.If water is separating then cook for few more minutes.
- The sauce will thicken further once it is cooled completely
- Switch off the heat and let it cool down completely.
- Store in a sterilized glass bottle and refrigerate.
- (You can add 1/4 tsp sodium benzoate mixed in 1 tsp hot water and add at last stage if making a large batch )
Notes
instead of thai bird eye chili you can add any spicy variety of fresh or dried red chili