Everybody loves a slice of fun and frolic. And what better than a day spent out enjoying lip-smacking servings of snacks and entrees. If you love your snacks the way I do, ketchup must make an integral part of your snack menu.
And if you can go the DIY way and create your own ketchup recipe, the fun is all the way more. Do as you please—pick off a recipe straight from one of the best Ketchup suppliers India or be your own guide and invent something new—the fun lies in creating on your own.
Here are a few beginners' tips:
• Make sure your tomatoes are ripe and juicy. The catch is to have good quantities handy because a lot goes down in seeds, skin, and peel. Some of the pulp is also lost to water content, which tomatoes are generally rich in. I generally go for the glazing red breed but you can suit your own liking and replace those with orange, yellow, or green varieties.
• You would need a heavy-bottom saucepan to which splash in a generous dose of olive oil. Now make a hunt down your spice bucket and pull out handfuls of chilli, basil, garlic, flakes, cloves, and some sugar. Keep a few tbsp. of pepper and a generous serving of salt handy.
• Put the tomatoes down in the saucepan into hot oil and cook over low heat until the tomatoes begin pulping away. This should take about 10-15 mins. which is when add in a jug of cold water.
• Throw in a few basil leaves and take the saucepan off the heat after five minutes. Allow it to settle down for about ten minutes and then blend it in a food processor up until to the point where you find the mixture glistening up a little. Sieve through into the saucepan and put the mixture to simmer.
• Five to ten minutes into the simmering, when a deep red colour begins to show up, do a check on the seasoning. Add in salt as required to balance the sweetness of the sugar. Most food service India providers have their own homemade recipes which vary in local flavours and elements.
• Finally, turn off the heat when you achieve a ketchup-like consistency. You can also add your own elements and spices in order to spice up or sweeten the flavour. Store in a dark place to cool off before bottling it away in the refrigerator.
And if you can go the DIY way and create your own ketchup recipe, the fun is all the way more. Do as you please—pick off a recipe straight from one of the best Ketchup suppliers India or be your own guide and invent something new—the fun lies in creating on your own.
Here are a few beginners' tips:
• Make sure your tomatoes are ripe and juicy. The catch is to have good quantities handy because a lot goes down in seeds, skin, and peel. Some of the pulp is also lost to water content, which tomatoes are generally rich in. I generally go for the glazing red breed but you can suit your own liking and replace those with orange, yellow, or green varieties.
• You would need a heavy-bottom saucepan to which splash in a generous dose of olive oil. Now make a hunt down your spice bucket and pull out handfuls of chilli, basil, garlic, flakes, cloves, and some sugar. Keep a few tbsp. of pepper and a generous serving of salt handy.
• Put the tomatoes down in the saucepan into hot oil and cook over low heat until the tomatoes begin pulping away. This should take about 10-15 mins. which is when add in a jug of cold water.
• Throw in a few basil leaves and take the saucepan off the heat after five minutes. Allow it to settle down for about ten minutes and then blend it in a food processor up until to the point where you find the mixture glistening up a little. Sieve through into the saucepan and put the mixture to simmer.
• Five to ten minutes into the simmering, when a deep red colour begins to show up, do a check on the seasoning. Add in salt as required to balance the sweetness of the sugar. Most food service India providers have their own homemade recipes which vary in local flavours and elements.
• Finally, turn off the heat when you achieve a ketchup-like consistency. You can also add your own elements and spices in order to spice up or sweeten the flavour. Store in a dark place to cool off before bottling it away in the refrigerator.