The ketchup is a favorite masala, which is often used to enhance the taste of various dishes. However, most store-bred versions consist of high amounts of sophisticated sugar, preservatives and artificial additives. Creating your own no-chinese ketchup at home is a healthy option, allowing you to control the material by enjoying a rich, natural taste. This homemade version uses natural sweetness from date and beetroot, making it a great option for those who want to cut sugar without compromising taste. This recipe was shared by the chef Priya Vision and it is very simple to follow.
Read: 6 Stunning use of tomato ketchup beyond cooking
Why homemade catchup is better
1. No sophisticated sugar
Store-worn ketchup may contain up to 4 grams of sugar per teaspoon. This homemade version replaces sophisticated sugar with natural sweetness like dates, providing nutrients and fiber while keeping the taste pleasant sweet.
2. Free from additives and preservatives
Commercial ketchup often consists of stabilizers, artificial colors and preservatives to expand shelf life. Makes your own ensure that you avoid unnecessary chemicals and enjoy a new, cleaner product.
3. Packed with nutrients
Using real, whole ingredients such as tomatoes, beets, and spices makes this ketchup a nutrition powerhouse. Tomatoes are rich in antioxidants such as lycopene, while beetroot adds vitamins and minerals. The use of natural spices increases digestion and provides additional health benefits.
4. Adaptable to taste
When making your own ketchup, you can adjust seasoning, sweetness and thickness to your choice. Whether you prefer a tangier or spiceer version, homemade ketchup provides flexibility that is not a store-bred option.
Also read: 13 Best Homemade Sauce Recipes
How to not make Chinese ketchup I make Chinese-free tomato sauce recipe
- Prepare the ingredients – Gather fresh tomatoes, beets, onions, garlic, dates and whole spices.
- Cook the ingredients – Add all the ingredients, except apple cider vinegar and salt in a pot with water. Boil on low heat for about 30 minutes until everything softens.
- Remove the entire spices – to prevent the taste of an overpower, take out bay leaf, cinnamon, star anis and papercorn.
- Blend and Strain – Blend the cooked mixture in a smooth puree and stress it using a good sieve to achieve silk texture.
- Boil again – Return the stressful mixture in the pot, add apple cider vinegar, and boil until it thickens for the desired stability.
- Final Masala – Add salt to taste, allow the ketchup to cool, and transfer it to a glass jar for storage in the refrigerator.
Watch the full recipe video here:
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A post shared by Priya Vijan (@Priya_vijan)
Ways to use no-chinese ketchup in recipes
- In the form of a dip – it was pair with homemade fries, vegetable rods, or grilled cheese sandwich for a classic combination.
- In sandwiches and burgers – spread it to the natural burst of taste on sandwiches and burgers.
- For marinades and glazes – use it as a base for barbecue sauce, glaze, or grilled meat and vegetables.
- In the stir-fries and curry-add it to a stir-up vegetables or curry to touch the touch and depth.
- With eggs and breakfast dishes – serve it with fried eggs, omelets, or breakfast, raps for a nutritious start for the day.
By creating this no-shugger ketchup at home, you not only enjoy a healthy spice, but also experience the joy of fresh, preservative-free tastes. Try it and change your food with this nutritious, homemade option!
