3 Homemade Sauces I Tomato Ketchup I Sweet Chili Sauce I Green Chili Sauce I Pankaj Bhadouria

3 Homemade Sauces I Tomato Ketchup I Sweet Chili Sauce I Green Chili Sauce I Pankaj Bhadouria

Store bought sauced can be so expensive! So sharing here the recipes of 3 homemade sauces- Tomato Ketchup, Sweet Chili Sauce & Green Chili Sauce.
Each of these sauces can be made very easily and each of these homemade sauces is as good as the ready sauces. The Tomato Ketchup is as thick, red & delicious. The Sweet Chilli Sauce as sweet & Garlicy and the Green Chilli Sauce as good too!
So try out each of these 3 Homemade sauces at home!
I have also shared with you how you can preserve these 3 homemade sauces for long.

Timeline:
0:00 Intro
1:00 Tomato Ketchup
3:00 Green Chilli Sauce
4:40 Sweet Chilli Sauce
10:15 How to Preserve Sauces
12:06 Bottling the Sauces
12:32 Outro

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Recipe :

Tomatoes Ketchup
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Makes: Approx. 750g

Ingredients:

1 kg tomatoes
5 cloves
1 bay leaf
1 cinnamon stick
1/2 teaspoon chilli flakes
1 1/4 teaspoon salt
1/2 cup vinegar

100g sugar
1 onion peeled and chopped
1 tsp Kashmiri red chili powder
6 Garlic Clove diced
1” Ginger

Method:
Prepare a square single layer of cheesecloth that will fit all the spices with room to fold and secure the contents. Place spices, Fold closed and secure.
In a medium stock pot place tomatoes, salt, onion, garlic and spice packet. Cook over medium heat until tomatoes are soft and onions are translucent and limp (about 30 minutes). Remove and discard spice packet. Puree the sauce. Strain the ketchup through a fine mesh strainer back into the cooking pot. Add the sugar, vinegar and cook over medium-low heat for an additional 20-30 minutes until thickened to your preference. Add ½ tsp Sodium Benzoate dissolved in a tbsp of warm water and mix in. Store in a sealed glass container.

Green Chili Sauce
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Makes: Approx. 750g

Ingredients:

300g Green Chilies
12 cloves Garlic
1” Ginger
1 medium onion
1 medium Potato
1 ½ tsp Salt
3 tbsp Sugar
½ cup Vinegar
¼ tsp Sodium Benzoate

Method:
Wash, wipe and pat dry the green chilies. Remove the stems and roughly chop the chillies. Roughly chop the onion and a peeled potato.
Take the green chilies, onion, potato, ginger, garlic and ½ cup water in a pressure cooker.
Pressure cook for two whistles and then allow to cool.
Add the sugar, salt, vinegar and blend in a blender to make a smooth paste.
Strain the paste through a strainer. Dissolve the sodium benzoate in 1 tsp warm water and add to the sauce. Mix well and store in clean glass bottles.

Sweet Chili Sauce
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Makes: Approx. 750g

Ingredients:
1 cup water
1 cup vinegar
1 cup sugar
3 tbsp minced garlic
3 tbsp red chili flakes
3 tsp corn flour
6 tbsp finely chopped red chilies (fresh)

Method:
Put everything in a pan and bring to a boil. Simmer till the syrup is thick and syrupy, approx. 15 minutes. Remove from heat and store in a clean glass bottle.

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Sauce is over, I’ll order it. Oh my God! A sauce for Rs.140? This can be made at home very easily for just Rs.20. A lot of sauces that you buy from the market, so expensive, can be made at home. With household items, very easily and at a very low price. Can’t believe it?

So let’s go. Today I’ll teach you how to make 3 such sauces at home, which you can make and store for a long time. And these 3 sauces are, Tomato Ketchup, Green Chilli Sauce and Sweet Chilli Sauce. Now whether you want to make Chinese food or sandwiches, or just enjoy them as dips,

You can make these 3 sauces at home very easily. So let’s start. First of all, we’ll start with everyone’s favourite tomato ketchup. And for this, I have taken these red tomatoes. These are 1 kg tomatoes. Now first I’ll wash and clean these tomatoes, and then I’ll dice them into big pieces.

Just take care of 2-3 things. Just take care of 2-3 things. One, that your tomatoes should be nice and red. They should be firm. If the tomatoes are soft, discard them. While chopping, remove the stem of the tomatoes. Now we’ll cook the tomatoes in a steel pot. Why in a steel pot?

Because it’s a non-reactive metal, and tomatoes are sour. That’s why tomatoes won’t react with it in any way. Done. So we have chopped these 1 kg tomatoes. Now we’ll leave these tomatoes to cook. But along with this, we’ll add a bag of spices. And in this bag, 1 medium sized finely chopped onion,

1 inch piece of ginger, 6 cloves of garlic, 1 bay leaf, 5 cloves, 1 tsp chili flakes, 1 tsp kashmiri red chili powder, 1 tsp salt. Now we’ll tie all these spices in a loose bag. And instead of adding all these spices along with the tomatoes, we’ll add this spice bag and cook.

By doing this, the flavor of all these spices will come in our ketchup. But yes, these spices won’t come in our mouth. Now, I’ll cover it and cook it for 20-25 minutes, till my tomatoes become pulpy. Till then, what will we do? Till then, we’ll make our green chili sauce. Okay?

Once again, first we’ll wash these green chilies properly, and then we’ll make sure that there are no bad chilies or black chilies in it. Make sure that when you remove the stem, the cap of the stem should also be removed. This should not be left on the chilies. Done.

Now, we’ll roughly chop these green chilies. Now, I’ll put these roughly chopped green chilies in a pressure cooker to boil. Now, I’ll add 1 finely chopped onion, 1 potato cut into big pieces, 1 inch ginger piece, 10-12 cloves of garlic, 1 cup water, and I’ll pressure cook it till 2 whistles.

Till then, look at this. This tomato has also become nice and pulpy. And, we’ll keep on pressing this bag, so that it’s essence, that is, it’s essence, gets into the tomato juice. 2 whistles of the pressure cooker have also come, and our tomatoes have also become nice and pulpy. Look, something like this.

Now, we’ll turn off the gas, we’ll turn off the gas, and first, we’ll let these 2 sauces cool down nicely, and then we’ll cook them further. Till then, what will we do? Till then, we’ll make our 3rd sauce, sweet chili sauce. Now, to make sweet chili sauce, I’ll need fresh red chilies.

If you want, you can use this thick pickle chili. If you get this small, thin red chili, then this is definitely better. If you don’t get any of these, then you can also use chili flakes. What you have to do is, I’ll take 1 chili, this big one, and I’ll fine chop it.

Once again, if you can’t fine chop it, then what will you do? It’s a very easy method. If you have a mini chopper, then you can put it in the mini chopper and chop it. But before that, we’ll remove the seeds and the flesh. Now, for a little sharpness,

I’m adding this small red chili. This will make it a little spicy. And like I said, if you don’t have any of these red chilies, then you’ll only need red chili flakes. Now, let’s take a pan. And in the pan, we’ll take 1 cup white vinegar, 1 cup water,

3 tbsp finely chopped garlic, 3 tbsp red chili flakes, 1 cup sugar, this finely chopped red chili, and we’ll boil it for 3-4 minutes, or until it becomes a little syrupy. Now see, while the tomatoes have cooled down a little, we’ll grind them in the mixer. But before that,

We’ll take out this bag. I’m taking it out in the mixer jar first, and we’ll blend it to make a smooth puree. Now, do watch this video till the end, because I’m going to tell you how you can store these 3 sauces for a long time. Just like the sauces from the market.

Done! Now what we’ll do is, we’ll strain it, so that if there are any seeds left in it, or if there’s any skin left in it, it can be removed. See, the thick puree is ready. Now, we’ll cook this puree again. And, now we’ll add to this, 100 g sugar, 1 cup vinegar,

And along with this, 1.25 tsp salt. So I’ll do this, this green chili sauce that I’m making, the pressure cooker has also cooled down, and I’ll add this to it. See, the pressure cooker has also cooled down. I’ll remove this, and I’ll add this sauce to cook. As this sauce cooks,

Its color will become more intense. I’ve added sugar, so the sugar will improve its color. Till then, this green chili has cooled down, we’ll grind this to make a paste. Now, I’ll let this rest for 2 minutes. Till then, I’ll stir this ketchup that has come to a boil. What I’ll do is,

I’ll press this bag that I had removed, and I’ll extract all of its extract. And I’ll add this extract to this cooking sauce. So, 2 sauces are almost ready here. One is my tomato ketchup, and the other is this sweet chili sauce. It has become quite syrupy, just like sugar syrup. But,

Tomato sauce is thickening due to tomatoes, this green chili sauce is thickening due to potatoes. But, how will this sauce thicken? To thicken this, we have to add some corn starch to it, that is, corn flour. So, I’ll add 1 spoon of corn flour to the sauce, by dissolving it in water.

And I’ll cook it till my sauce thickens. Done! 2 sauces are ready. So, I’ll switch off both of them. And till then, I’ll prepare my 3rd sauce. Now, the green chili vapors have settled down a bit. So, now I’ll strain it, and extract its smooth paste.

I’ll wash my jar with half a cup of vinegar, so that I get all of the green chili extract. Done! Now, look at this. There will be a pulp inside this, which has the skin of green chili, seeds, and a little bit of ginger. We’ll discard this.

And the pulp that we have left, we’ll cook this pulp again, with sugar and salt. We have already added vinegar to it. Look, by adding sugar, our green sauce has become even more green. We don’t have to add any artificial colour to it.

But yes, we have to add a very important ingredient to these three sauces. And do you know what that is? That is Sodium Benzoate. Now Sodium Benzoate is a food preservative approved by the government and FSSAI, i.e. Food Safety Authority. Whenever you buy tomato ketchup, sauces or jams from the market,

Sodium Benzoate is added to all of them. But in how much quantity? Please note this very carefully. So let’s start with tomato ketchup. So per litre or per kilogram, we need 1 gram of Sodium Benzoate. Now the yield of the three sauces that I have made here will be around 700 grams.

That means every sauce will weigh around 700 grams. That’s why I will need 3 quarters of a spoon of Sodium Benzoate for every sauce. Now I will add 1 tablespoon of hot water to it. And I have to make a paste of it and mix it in the hot sauces.

And if you don’t want to mix this preservative in it, then make the sauce in small quantities like I am making. And you can store these sauces in the refrigerator for 15 days. But nowadays tomatoes are very cheap. They are available for 30 rupees per kilo.

So you can make more tomato sauce and keep it. And you can preserve it for a long time in the same way as I am doing. I have these 3 glass bottles here, which I have washed well and sterilized with boiling water.

Now while my sauce is still hot, I will fill it in these clean bottles. See, I have made all the three sauces easily at home. And I have also told you how you can preserve these three sauces for a long time.

Do try it at home and do let me know if it turned out like the ones in the market or not.