An accompaniment to hors d’oeuvre, kebabs or even breakfast eats, tomato ketchup with its tang can tickle the taste buds no end!!! A must try for young mothers who prefer to serve their children with a preservative free one. Posting the recipe for the same today.
- 1 kg red firm tomatoes
- 5 garlic cloves
- 5 lavang/cloves
- 2 inch piece dalchini/cinnamon
- 1tsp pepper corns crushed
- 1tsp chilly powder
- 100 gms sugar
Tie the garlic, dalchini, lavang and pepper in a muslin cloth. (spice bag)
Wash and quarter the tomatoes.
Put the tomatoes along, with the spice bag in a pressure cooker and cook to 4 or 5 whistles without adding water.
After it has cooled remove the spice bag and puree the tomatoes in the blender.
Add the sugar , salt n chilly powder n allow it to boil till it coats the back of a spoon.
Allow it to cool thoroughly before filling it in an air tight jar n keep it in d fridge.
If you need to keep it longer half a tsp of sodium benzoate to be added after thoroughly cooling it.
Without the preservative it stays good for a month.
Some like to add ginger and onion too. I prefer mine without it.
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