Chili garlic Tomato Ketchup

Chili garlic Tomato Ketchup


ingredients

• 2 kg tomatoes (unpeeled)
• 300 gm onions or apple or potato, chopped
• ½ cup garlic cloves, chopped
• 1 Bay leaves
• 1/2 tsp whole cloves
• 1/2 tsp whole staranise , crushed
• 1/2 tsp whole mace
• 1 cinnamon stick
• 1/2 tbsp celery seed
• 1/2 tbsp dry mustard
• 1/2 tsp black peppercorn
• 1 cup white sugar
• 1 cup white vinegar
• 3 tbp Crushed chili
• 4 tsp salt

Directions

1. Wash ,2kg tomatoes (unpeeled), apple or potato or onions, and garlic cover with water and boil gently until the vegetables are soft. This shortens the boiling time required to reach the correct consistency of the sauce later on. Purée ketchup in batches in blender until smooth and Pass through a sieve.
2. Tie in a bag , Bay leaves, celery seeds, mustard seed, peppercorns and cinnamon, and add with puree in cooking pan. Bring to the boil slowly and simmer for 1 hours, stirring occasionally.Add vinegar, sugar, and chilli and thick. .
   
3. Discard the spices. Add salt to mixture; simmer till of desired consistency reguired, Pour the ketchup in bottles and cork tightly, leaving 1/2 inch headspace.
   

Notes
To ensure a deep red sauce.
Tomatoes should be ripe and red.
Green chlorophyl turns brown on heating, so remove any green bits of tomatoes, before cooking.
Use white vinegar only.
If the sauce is too thin, you can add a little corn starch dissolved in cold water towards the end of cooking.