Monday, April 2, 2007

Cinnamon-Clove Tomato Ketchup

1 Kg. Ripe tomatoes,
100gm sugar,
10-12 pieces cinnamon,
5-6 pieces clove,
Salt to taste.

Step 1: Cook ripe tomato pieces with cinnamon and clove pieces, until they are soft.

Step 2: Drain extra water.

Step 3: Drain this pulp and remove skin with help of steal spoon.

Step 4: Crush with hand blender; drain this pulp and remove the seeds and extra skin.
Step 5: Heat a heavy bottomed pan and add tomato pulp.
Step 6: Stirring it continuously until they are thicken.

Step 7: Add sugar and salt.
Step 8: Heat for 5-minutes with continue to stirring.
Step 9: Turn off the flame and add ready made preservative (or vinegar).

Step 10: Cool at room temperature.
Step 11: Take clean and dry glass bottle and fill with ketchup.


Sonal said...

Hi Kajal,

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rohini said...

Hi Kajal,
recipe is too good!
let me know how much vinegar add to this tomato ketchup
my gmail id is