TOMATO KETCHUP

WHY PAY MORE FOR BOTTLED STUFF?

HOME MADE TOMATO KETCHUP – Shelf life in the refrigerator 14 days

INGREDIENTS

Tomatoes 10 numbers cut into small pieces

Dates washed and seeded 10 numbers

Garlic peeled 02 numbers

Onion roughly cut 01 number

Citric acid ¼ teaspoon

Sugar 02 teaspoons

Water 03 teaspoons

Cloves 04 numbers

Chili powder ¼ teaspoon

Corn or sunflower oil 01 tablespoon

Cornflour 02 teaspoons diluted in 01 tablespoon of water

Salt to taste

Red food colouring (cochineal) 06 drops

METHOD

Mix all the ingredients except the cornflour, salt, red colouring and citric acid, blend till smooth. Put this mixture into a clean cast iron pan, thatchi or kadai and keep on medium heat. Allow boiling and keep stirring from time to time till reduced till half the quantity now add the diluted cornflour, allow cooking for a few minutes, remove from stove and add the red colouring, citric acid and salt to taste.