Tomato Ketchup Recipe [PDF]

Zitiervorschau

TOMATO KETCHUP RECIPE Ingredients: 1 1/2 kgs Tomatoes (Tamatar) (1/2 kg) 1 tsps chilli powder 1 1/2 cups Sugar (Cheeni) (1/2 cup) 2 Cloves (Lavang) (1) 1 Cardamom (Elaichi Moti) (1) 1/4" piece Cinnamon (Dalchini) 2 tsps chopped Ginger (Adrak) (1/4) 4 cloves Garlic (Lasun) (1) 1 cup Vinegar (Sirka) 2 tsps Salt (Namak) (to taste) 1/2 tsp glacial acetic acid 2 tsps sodium benzoate How to make tomato ketchup:      

Chop the tomatoes, garlic and ginger and put in a degchi 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. Use after one week. This tomato ketchup can be kept for one year.