- Fully riped Tomatoes – 1 kg.
- Onion – 1 to 2
- Cinnamon bark – 1 (roughtly 2” in w/h)
- Garlic cloves -5-6
- Jeera – Half a teaspoon
- Grated ginger- 1 teaspoon
- Red chilli powder -1 teaspoon
- Cardamom powder -1/2 a teaspoon;
- Sugar -5-6 tablespoons or 1 and half a cup.
- Salt to taste;
- Cloves (Lavang) -1-2
- Apple sider vinegar;-[A.C.V.];-40ml.
Method of Preparation
Wash Tomatoes properly and cut them into small pieces. In a thick bottomed vessel, cook for about 10 minutes until the skins start to curt.Transfer them to a separate bowl, peel off the skins and churn them.In a pan put some oil and fry onions till they become tender. Grind the cooked tomato and fried onions in a mixer and filter them through a sieve so that only the thick juice will be collected in a container.Now in a muslin cloth, bundle Garlic, cloves, Jeera, Cinnamon and Cardamom and tie with a thread.
Transfer the juice from the container into a thick botttomedkadaiand cook on medium fire.Keeping the bundle immersed in the cooking juice add salt , sugar, vinegar and red chilli powder to it. When the batter in the kadai starts thickening,remove the bundle and continue cooking in a low flame for two minutes. Take out the prepared ketchup from the the kadai and cool it in a room temperature.
Ginger , gharlic ,, jeera cloves,and Apple sider vinegar are all added to make the fried dish, easily digestable.That too we are not adding any as this preservatives into this,We can store in a refrigerator for at least one week.
If you want to store this ketchup, you have to add a pinch of sodioum benzoate or Acetic acid [, which are available in grocey stores or in the local markets], to it and store.in an airtight jars Care should bd taken .,when we open the jar,the ketchup should not get spilled,because it is subjected to degradation,by micro organisms, which cause many diseases..After taking ketchup from the bottle , immediately close the lid and clean the bottle thoroughly. and store in a refrigerator.