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.