Ingredients
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2.5kg Tomato Quartered
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½ pc Onion small diced
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2 small knobs Ginger Diced
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10 cloves Garlic clove
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7-8pc Dry red chillies
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4 pc Cloves
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5 gm Pepper powder
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½ tbsp Mustard seeds
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½ cup Vinegar
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13gm Salt
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150gm Sugar
Directions
Steps
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1
Done
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In a pressure cooker, add in all of the tomatoes. Add in all of the other ingredients as well. |
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2
Done
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Open the lid, once the cooker is cool enough. Allow the tomatoes cool a little further and then blend further. Blend well into a fine puree. |
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3
Done
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Bring this sauce into another pan and begin to cook over low heat. Cook till the viscosity if the ketchup is thick, then close the flame and allow to rest. |
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4
Done
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Tips & Tricks while making Tomato KetchupTo pasteurize the ketchup to maintain a longer shelf life, keep the bottle of ketchup submerged to half way, in simmering water. Make sure you remove the cap/lid. Allow this to stay submerged in the simmering water for about 45min – 1hour. To cool, remove from the water and allow to rest at room temperature until cooled. This will avoid the bottle from cracking due to a thermal shock. |
