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Tomato Ketchup

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Ingredients
  Tomatoes 1 1⁄2 Kilogram
  Sugar 1 1⁄2 Cup (24 tbs)
  Cardamom 1
  Chopped ginger 2 Teaspoon
  Vinegar 1 Cup (16 tbs)
  Acetic acid 1⁄2 Teaspoon
  Chili powder 1 Teaspoon
  Cloves 2
  Cinnamon piece 1 (One Centimeter)
  Garlic 4 Clove (20 gm)
  Salt 2 1⁄2 Teaspoon
  Sodium benzoate 1⁄2 Teaspoon
Directions

Wash and dry the tomatoes.
Chop tomatoes, garlic and ginger and put in a vessel and cook on a low fire till tender and thick.
Pass through a sieve.
Add vinegar, sugar and chilli powder and cook until thick.
Add acetic acid and sodium benzoate mixed in 1/4 cup boiling water.
Pour the ketchup in bottles and cork tightly.
Serve after one week.
This tomato ketchup can be kept for one year.

Recipe Summary

Cuisine: 
Indian
Course: 
Side Dish
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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