Ingredients: Tomato - 12 nos Onions big - 2 nos Red chilly powder - 2 tbsp Salt to taste Sugar - 1 tsp Vinegar - 1 tbsp Pepper corns - 2 nos Cardamom - 1 no Cinnamon sticks - 1 inch piece 1 no Cumin seeds (Jeera) - 1 tsp Method: Make puree of Tomato. Grind onion to a very fine paste. Tie up pepper corns, cumin seeds, cardamom and cinnamon stick in a muslin cloth and keep it ready. In a hard bottm vessel or pan add tomato puree, onion paste, chilly powder and salt. Mix well and bring it to a boil. Put the muslin cloth in the pan and immerse it so that the essence of the ingredients get into the ketchup. Add sugar and vinegar and bring it to a boil till it becomes thick in consistency. Let it cool and remove the bag from the ketchup. Store in airtight bottle. It can be used for about a month. Makes a great side dish for Samosas, cutlets, Tikkas and even Chappatis and dosas. |
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