Tomato Ketchup Recipe

Ingredients:

• 1 1/2 kgs Tomatoes (Tamatar)
• 1 tsps chilli powder
• 1 1/2 cups Sugar (Cheeni)
• 2 Cloves (Lavang)
• 1 Cardamom (Elaichi Moti)
• 1/4″ piece Cinnamon (Dalchini)
• 2 tsps chopped Ginger (Adrak)
• 4 cloves Garlic (Lasun)
• 1 cup Vinegar (Sirka)
• 2 tsps Salt (Namak)
• 1/2 tsp glacial acetic acid
• 2 tsps sodium benzoate

How to make tomato ketchup:

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