Recipe
- Vinegar: 50 ml
- Tomatoes: 11/4 kg.
- Salt: 10 g
- Sugar: 100 g
- Preservative: a pinch
- Salt: 10 g
Constituents of the spice bundle
- 2 large size Onions
- 2 pieces of Cinnamon bark
- 2 pieces of Garlic
- 8-10 pieces of Pepper
- 5 or 6 Cardamom pieces
- Mace a small quantity
- 2 pieces of Cinnamon bark
- Half teaspoon of red Chillie powder
- Half flat teaspoon of Jeera
Method of ketchup making
Get about one and a quarter kilogram of red tomatoes and wash them properly. Subsequently after washing them, chop the tomatoes into fine parts and take away green or battered parts. Place them in a pot and cook for about 10 minutes. Immediately skins of tomatoes start to curl take away the pot from the fire. Take out seeds and skin by tossing and pulling the material. Chop the onions and garlic into fine bits and mix the spices slightly. Place them into a portion of thin muslin material and tie it up into a firm package and drop it into liquid. Put about 30 g of sugar to the extract and boil till the size is reduced to half or less. Leave the spice package in the liquid as it is boiling. Put the remaining salt and sugar. Boil further until liquid thickens to sauce consistency. Put vinegar and take down from the fire. Take off the spice package from the ketchup. Blend in the additives and store in airtight bottles.
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