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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.
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