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Tomato Ketchup
Ingredients | |
Tomato | 2 kg |
Onion | 100 g |
Ginger | 50 g |
Garlic | 20 g |
Garam masala | 15 g |
Red chilli powder | 20–25 g |
Salt | 10 g |
Sugar | 100–150 g |
Acetic acid | 2 tbsp |
Sodium benzoate | 1 g/kg cooked preparation |
Method
- Select fully ripe, deep red-colored tomatoes.
- Cook tomato, onion, red chilli powder, garlic, and ginger in a pressure cooker till one or two whistles.
- Strain puree through a stainless steel strainer to separate the skins and seeds. Discard the seeds and skins.
- Add about 1/3rd of the sugar.
- Tie garam masala in a muslin cloth and immerse into the pulp.
- Cook pulp till it reduces to one-third of its original mass.
- Take out the garam masala bag and squeeze it properly to extract the juice and flavor of the spices.
- Remove the muslin bag; add acetic acid, salt, and the remaining sugar.
- Cook it till the finished product reaches the desired consistency.
- Test the consistency of the ketchup by pouring a little sample on a dry plate. If water separates out, cook for some more time.
- Remove from fire; mix sodium benzoate into a small quantity of the finished product and then transfer it to the rest of the product.
- Mix well and pour the product into clean and dry bottles while hot, and seal.
(Garden to Kitchen, Vigyan Prasar)