|1.||Tomato, diced, 2-and-1/2 cups|
|2.||Jaggery 1/4 cup or to taste|
|3.||Onion, chopped, 2 tablespoons|
|4.||Garlic, cloves, 2 or to taste|
a groundnut size
powder 1/4 teaspoon
|8.||Cinnamon 1/2" piece|
|10.||Cornflour 1/4 teaspoon|
|12.||Salt 1 teaspoon or to taste|
ginger, garlic, onion and tomato into a fine paste.
to a utensil.
Add a tablespoon of water to the jar, swirl and add to the strainer. Add water on the tomato skin and seeds in the strainer. Mix and press with a spoon to get left over juice.
Add salt, chili powder, jaggery, bay leaf, cinnamon and cloves.
Scrape the sides intermittently while the mixture boils.
a teaspoon of water to the corn flour and mix.
Add to the tomato mixture.
for consistency when the mixture starts to thicken:
Dip a spoon in the mixture and take out. If the backside of the spoon has a coat of the mixture, then the ketchup is ready.
Switch-off the stove.
As the ketchup cools, it thickens slightly. You can cook for a few more minutes to increase the shelf-life.
the bay leaf, cinnamon and cloves.
ketchup is ready.
|TIPS||How to make Tomato Ketchup|
|1.||Use sugar as a substitute for jaggery.|
|2.||Store the tomato ketchup in refrigerator as soon as the ketchup cools.|