21.Practical Tomato Ketchup



Ingredients:



1 1/2 kgs Tomatoes (Tamatar)

1 tsps chilli powder

1 1/2 cups Sugar (Cheeni)

2 Cloves (Lavang)

1 Cardamom (Elaichi Moti)

1/4" piece Cinnamon (Dalchini)

2 tsps chopped Ginger (Adrak)

4 cloves Garlic (Lasun)

1 cup Vinegar (Sirka)

2 tsps Salt (Namak)

1/2 tsp glacial acetic acid

2 tsps sodium benzoate 



How to make tomato ketchup:



Chop the tomatoes, garlic and ginger and put in a degchi and cook on a low fire till tender and thick.
Pass through a sieve.
Add vinegar, sugar and chilli powder and cook until thick.
Add acetic acid and sodium benzoate mixed in 1/4 cup boiling water.
Pour the ketchup in bottles and cork tightly.
Use after one week. This tomato ketchup can be kept for one year.

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