TOMATO KETCHUP

Ingredients...

[1] 1 1/2 kgs Tomatoes (Tamatar)

[2] 1 tsps chilli powder

[3] 1 1/2 cups Sugar (Cheeni)

[4] 2 Cloves (Lavang)

[5] 1 Cardamom (Elaichi Moti)

[6] 1/4" piece Cinnamon (Dalchini)

[7] 2 tsps chopped Ginger (Adrak)

[8] 4 cloves Garlic (Lasun)

[9] 1 cup Vinegar (Sirka)

[10] 2 tsps Salt (Namak)

[11] 1/2 tsp glacial acetic acid

[12] 2 tsps sodium benzoate

Method...

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.

-: Thank You :-