Recipes
Veg
🍅 Can’t Survive Without Tomato Ketchup? Make THIS Instead! If tomato ketchup is a non-negotiable in your house, why not make a homemade, tastier and more wholesome version? ❤️
By Yashi Gupta
⏳ Prep Time: 15 minute
08 Aug 2026
2026-08-08T07:01:56.000Z
1.53
Nutritional Overview
Calories
153 kcal
Protein
2 gm
Carbs
25 gm
Fats
5 gm
Ingredients
🍅 Ingredients 2 medium tomatoes, chopped 1 tsp oil of your choice (I used mustard oil) ½ tsp saunf 4–5 methi seeds ½ tsp rai ½ tsp jeera 2 pinches hing Haldi, as required Red chilli powder, as required Black salt, to taste 2 tsp jaggery powder (adjust according to taste)
Method
Step 1
Heat tsp oil and add saunf, methi seeds, rai and jeera. Let them splutter and become aromatic. Add hing, haldi and red chilli powder. Add the chopped tomatoes and sauté everything together. Add black salt and cook until the tomatoes become completely soft and mushy. Lightly mash them — don’t puree completely if you like a little texture. Add jaggery powder and cook until it completely melts and blends into the chutney. Cool, transfer to a clean airtight container and refrigerate.
