umm hussain
Junior Member
This is a lot of ketchup 2 litres roughly. Adjust ingredients accordingly if you want less or more.
Ingredients
• 2 kg. ripe tomatoes
• 1 medium or 75 gm. onion
• 2-3 large cloves garlic
• 1 tsp. cloves*
• 4 black cardamoms or badi illaichi*
• 1 tsp. whole black peppers or kali mirch*
• 1 gm. cumin seeds or jeera*
• 2-3 inch pieces of cinnamon sticks or dalchini*
• A large pinch of mace or Javitri
• 1/4 tsp. chilli powder (adjust to taste)
• 50-75 gm. sugar
• 2-3 tsp. salt
• 100 gm. white vinegar
Buy ingredients from a recommended supplier, Spices of India. For more information, see here.
Instructions
1. Quarter and cook tomatoes, without adding water, until soft. This recipe was written before the days of pressure cookers, but you can cook tomatoes under pressure, for 2-3 pressures or minutes. You can even cook them in a microwave.
2. Cool. Drain off any clear, watery liquid that is in the pressure cooker, without pressing and loosing any of the pulp. This shortens the boiling time required to reach the correct consistency of the sauce later on.
3. Mash tomatoes and pass through a sieve, to remove skin and seeds. Discard skin and seeds. You should have approximately 2 litres of tomato pulp.
4. Peel onion and garlic and grind to a paste in a food processor.
5. Tie all spices marked* in a small piece of cheese cloth or muslin.
6. Place pulp, tied spices, onions-garlic paste, ground spices and 1/3rd of sugar in a pan. Bring to boil.
7. When it begins to thicken (takes 30-40 minutes or longer), add vinegar and remaining sugar. Continue cooking until ketchup consistency is reached.
8. Add salt, adjust salt.
9. Add sugar, adjust sugar.
10. Take the spice bag out.
11. Pour while still hot into heated sterile jars/bottles and seal them.
12. Allow to cool completely. Store.
Notes
• To ensure a deep red sauce:
• Tomatoes should be ripe and red.
• Green chlorophyll turns brown on heating, so remove any green bits of tomatoes, before cooking.
• Use white vinegar only.
• Salt and sugar cause discolouration, add them (except 1/3 sugar) towards the end.
• If the sauce is too thin, you can add a little corn starch dissolved in cold water towards the end of cooking.
• Also see Pickle and Chutney Selection.
Ingredients
• 2 kg. ripe tomatoes
• 1 medium or 75 gm. onion
• 2-3 large cloves garlic
• 1 tsp. cloves*
• 4 black cardamoms or badi illaichi*
• 1 tsp. whole black peppers or kali mirch*
• 1 gm. cumin seeds or jeera*
• 2-3 inch pieces of cinnamon sticks or dalchini*
• A large pinch of mace or Javitri
• 1/4 tsp. chilli powder (adjust to taste)
• 50-75 gm. sugar
• 2-3 tsp. salt
• 100 gm. white vinegar
Buy ingredients from a recommended supplier, Spices of India. For more information, see here.
Instructions
1. Quarter and cook tomatoes, without adding water, until soft. This recipe was written before the days of pressure cookers, but you can cook tomatoes under pressure, for 2-3 pressures or minutes. You can even cook them in a microwave.
2. Cool. Drain off any clear, watery liquid that is in the pressure cooker, without pressing and loosing any of the pulp. This shortens the boiling time required to reach the correct consistency of the sauce later on.
3. Mash tomatoes and pass through a sieve, to remove skin and seeds. Discard skin and seeds. You should have approximately 2 litres of tomato pulp.
4. Peel onion and garlic and grind to a paste in a food processor.
5. Tie all spices marked* in a small piece of cheese cloth or muslin.
6. Place pulp, tied spices, onions-garlic paste, ground spices and 1/3rd of sugar in a pan. Bring to boil.
7. When it begins to thicken (takes 30-40 minutes or longer), add vinegar and remaining sugar. Continue cooking until ketchup consistency is reached.
8. Add salt, adjust salt.
9. Add sugar, adjust sugar.
10. Take the spice bag out.
11. Pour while still hot into heated sterile jars/bottles and seal them.
12. Allow to cool completely. Store.
Notes
• To ensure a deep red sauce:
• Tomatoes should be ripe and red.
• Green chlorophyll turns brown on heating, so remove any green bits of tomatoes, before cooking.
• Use white vinegar only.
• Salt and sugar cause discolouration, add them (except 1/3 sugar) towards the end.
• If the sauce is too thin, you can add a little corn starch dissolved in cold water towards the end of cooking.
• Also see Pickle and Chutney Selection.