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Preparation Time : 10
Cook Time : 35
Total Time : 45
Tomatoes 2 kg
Red chilly powder 1 teaspoon
Garlic cloves 7
Salt 1 teaspoon
Sugar 6 tablespoon
Vinegar 1/2 cup
Blanch tomatoes in enough water to remove skin.
Now let tomatoes cool down and add in a jar with garlic cloves and blend in puree without adding any water.
Now add puree in a pan and keep boiling for 10 minutes with adding all rest ingredients except vinegar.
When ketchup thickens then add vingar and simmer for 5 minutes more. Now remove from flame and let ketchup cool completely.
Now store ketchup in sterilised mason jars. It can be used for next 6 months.
Enjoy ketchup with any type of snacks , bhajiyas or pakoras.
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