Ingredients:
- 2 Kgs Red and Fresh Tomato
- 1 tsp chilli powder
- 1.5 tsp Fennel powder(Sauntth)
- 1/2 cup white Vinegar
- 400gm Sugar or 1.5 cups
- 4 Cloves (Lavang)
- 2 Cardamom (Elaichi Moti)
- 1/4" piece Cinnamon (Dalchini)
- 2 tsps chopped Ginger (Adrak)
- 10 cloves Garlic
- 1 tsp Salt
- 1 tsp black salt
- 1/2 tsps sodium benzoate
Method:
- Wash and rinse the tomatoes.
- Chop the tomatoes into pieces.
- Chopped garlic and ginger ,
- put tomatoes, ginger , garlic, cardamom, cloves and Cinnamon in a deep wok/utensil and cook on a low fire till tender and thick.
- Mash the boiled mixture and pass it through a steel strainer pressing with spoon and discard the solid remanents.
- Again place the wok on low flame and cook tomato till it becomes thick.
- Once it gets heated add white vinegar, sugar,chilli powder,Fennel powder, both kind of salts and cook until the mixture becomes thick.
- Take 1/4th cup of boiling water and add sodium benzoate in it and mix. Pour this mixture into the tomato ketchup and mix.
- Sterlize a glass bottle where you want to keep the ketchup.
- Once the ketchup is cooled and comes to room temperature, pour the ketchup in bottles and cork tightly.
- This tomato ketchup can be kept easily for 6 month in refrigeration.
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