Homemade Tomato Ketchup

Source

*Home Tomato Ketchup*
**Ingredients:**
* 2.5 kg/5.5 lbs Tamatar (Red Tomatoes)
* 8-10 Lehsan Cloves (Garlic)
* 3 inch piece of Adrak (Ginger)
* 1 Pyaz (Onion)
* 1 Darchini (Cinnamon stick)
* 3-4 Laung (Cloves)
* 200 grams/7 oz Cheeni (Sugar)
* 2 tsp Lal mirch powder (Red chili powder)
* 1 tsp Namak (Salt)
* ½ tsp Mustard powder
* 1 cup Sirka (Vinegar)
**Directions:**
1) Wash and cut tomatoes in cubes.
2) In a pot, add tomatoes, garlic, ginger, onion, cinnamon stick, cloves and mix well.
3) Cover and cook on low heat for 30 minutes and keep stirring in between.
4) Remove cinnamon stick, pour the whole mixture into a bowl and blend until a fine puree, strain well though a fine sieve.
5) Place back on a stove then add tomato puree, sugar, red chili powder, salt, mustard powder and vinegar, mix well and bring it to boil and cook on medium to low flame for 35-40 minutes until thickens (check by plate technique method) and cook until water is reduced (approx.8-10 minutes) and again check by plate technique method.
6) Let it cool (yields: 1 litre tomato ketchup) and store in a dry & clean jar for up to 2-3 weeks in refrigerator.
Note: For a spicier ketchup, instead of using a cinnamon stick, add a freshly chopped Habanero.
[Source: Food Fusion]