Tomato ketchup is loved by one and all as a favorite accompaniment to a variety of dishes. Though ketchup is widely available in stores and preparing it is a tad tedious, I have prepared to document the process learnt by my mom at CFTRI.
Time Required: 1 Hour
Ingredients:
8 – 10 Tomatoes juice/pulp
1 small Onion chopped
5 pods Garlic chopped
10 Cloves whole
For the Powder:
4 Cardamoms
8 – 10 Pepper corns
1/2 tsp Cumin Seeds
8 – 10 strings of Mace
1 – 2 big sticks of Cinnamon
1/3 tsp Red Chilies (powdered)
1 tsp Salt
3tbsp Sugar
1tbsp Vinegar
Method:
Select good ripe tomatoes.
Treatment of Fruits:
Wash in water. Trim and cut. Strain the cut tomatoes through a fine colander, or discard seeds and skin.
To the prepared pulp add all the ingredients except for Vinegar and Salt.
Heat the pulp till it thickens and is reduced to 1/3 its original volume. Add Vinegar and Salt.
Transfer ketchup to sterilized bottles and store in refrigerator as no preservative is added.
