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Tomato Ketchup

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  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

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

Side Dish

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Average: 4.1 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1536 Calories from Fat 34

% Daily Value*

Total Fat 4 g6.3%

Saturated Fat 0.62 g3.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 4983.9 mg207.7%

Total Carbohydrates 372 g124.1%

Dietary Fiber 21.7 g87%

Sugars 340.1 g

Protein 16 g31.1%

Vitamin A 279.7% Vitamin C 335.1%

Calcium 24.6% Iron 31.1%

*Based on a 2000 Calorie diet

Tomato Ketchup Recipe