Sunday, 4 December 2011

Homemade Ketchup

·         2 kg tomatoes, cut into halves
·         5 cloves
·         ¼ tsp ground nutmeg
·         5-6 black pepper
·         ½ tbsp coriander seeds( optional)
·         ¼ tsp mustard powder
·         2 garlic cloves, peeled
·         1 cinnamon stick(optional)
·         1 green chili
·         2 medium size onion, peeled and roughly chopped
·         3 tbsp sugar
·         ½ tsp salt
·         ¼ tsp red chili powder
·         ½ cup vinegar
In a saucepan simmer on low to medium heat tomatoes, onions and green chilli pepper for about two hours or more with lid placed on top, stirring occasionally. Take off heat and pour through a sieve into a saucepan. Add mustard powder and mix thoroughly. In muslin cloth put cloves, black pepper, nutmeg, garlic cloves, coriander seeds and cinnamon stick, tie up, place in tomato ketchup and simmer with the lid on for 1/2 hour. Stir in sugar, salt, red chilli powder and vinegar. Simmer until right consistency is reached and preserve it. Use it within 6 months.