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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