Make tomato ketchup right at home
Tomato ketchup is must for a wide variety of dishes, particularly snacks. It is a must have for making Chinese dishes as well. Most of us run to the supermarket to get tomato ketchup but with a bit of patience, it can be made right at home. Here is how.
Tomato: 1 kg (ripe)
Sugar: ½ cup
Green chilli: 5 nos
Salt: As per taste
Vinegar: ¼ cup
Cardamom: 3 pods
Cinnamon: 1 small stick
Cloves: 4 nos
Cumin: ½ teaspoon
Onion: 1 nos
Ginger and garlic: 2 teaspoon (crushed)
How to prepare
Thoroughly wash and clean the tomatoes. In a large pot, take some water and bring it to a boil. Add the tomatoes into the boiling water. One the skin of the tomato starts to peel off, take the pot off the heat. Transfer the tomatoes into a bowl of cold water (ice-bath). Once the tomatoes cool down to room temperature, peel the skins off completely.
Grind the tomatoes into a fine paste using a blender of mixer grinder. Crush the cumin, onion, cloves, cinnamon, green chillies and cardamom along with along with garlic and ginger. Put the crshed items into a clean cloth and tie the end off to make a parcel.
Take a pan and cook the tomato pulp on a low heat. Put the parcel of crushed items into this pulp and keep sautéing. Once the pulp starts to thicken, add the sugar, salt and vinegar and mix well. Keep tasting to adjust the seasoning. Keep sautéing until the pulp reaches the desired consistency. Then remove the parcel and take the pan off the heat. Ketchup is ready. One ketchup cools down to room temperature, transfer it into glass jars or bottles. Keep them refrigerated for long life.