Healthier Low Carb Homemade Tomato Ketchup!

The problem with the commercialized ketchup available in all markets is that even though they may be addictive, they often contain high-fructose corn syrup, cane sugar, brown rice syrup, cane crystals and tomato concentrates in place of naturally produced tomatoes. As a result, they bring about a host of health problems which propels one to prepare home-made tomato chutney easily with a handful of ingredients.

The simple home-made tomato chutney can also be consumed as ketchup, and it is quite easy to prepare as well. A different recipe that needs garlic, ginger along with some dry red chilies or chili flakes, the recipe is healthy as well. The red chilies add a gentle touch of hotness as well as smokiness which you will feel while cooking. The chutney can be a good option to be used as an accompaniment with snacks or other foods.

Ingredients For The Homemade Tomato Chutney
For making around 2.5 kg of tomato chutney, you will require the same amount of tomatoes, around 5 grams of garlic, a quarter inch ginger and 5 to 7 dry red chilies which should be deseeded and halved. You may also add half-a-cup of raisins, half cup of apple cider vinegar, one tablespoon of rock salt, about a quarter teaspoon of sodium benzoate dissolved in warm water. The sodium benzoate acts as a preservative so that the shelf life of the product is more. You should try to replace sugar with the natural element stevia which is not just super sweet but has no calories with a zero-glycemic index. It is a great sweetener and is available in the woods of Brazil and Paraguay. You will be surprised to know that the leaves of this plant are about 300 times sweeter than sugar. It would stay good for 6 months, but the taste would be so amazing that you will end up finishing it sooner.

Procedure To Make The Chutney
Rinse the tomatoes and raisins well in water and chop the tomatoes in roughly sliced pieces. Now peel the ginger, garlic and chop them. You will have to cut the chilies in halves and deseed them. Take all the chopped tomatoes in a 5-litre pressure cooker and add garlic, ginger, red chilies, vinegar, raisins, salt, and sugar or stevia. Keep the flame low and start mixing them and as the tomatoes start to soften, you should switch off the gas. Allow the mixture to cool down and blend it well into a smooth puree. Strain the mixture into a large saucepan or pot. Your last step is to stir and dissolve the sodium benzoate in a cup of hot water and add it directly to your chutney. The home-made tomato chutney is ready to be served. Refrigerate it after use.

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