Tomato Ketchup

Ingredients:

1/2 kg ripe tomatoes

1/4" piece cinnamon

2 cloves

1/2 tsp pepper corns

1/2 onion

5 garlic cloves

1 cup water

3/4 tsp kashmiri chilli powder

3 1/2 tbsp sugar

1 1/4 tsp salt

3-3 1/2 tbsp vinegar

Preparation:

1. In a pressure cooker, add sliced tomatoes, cinnamon, cloves, pepper corns, onion, garlic and 1 cup of water and cook for 1 whistle at high flame and then cook at low flame for 5 minutes.
2. Once the pressure releases, open the cooker and remove the cinnamon and cloves. Allow the mixture to cool and then blend well until smooth.
3. Then strain it to a thick bottomed pan, pressing well and switch on the flame and add kashmiri chilli powder, salt and sugar and cook stirring at high flame.
4. Remove the foam that appears on top using a spoon and boil well till thick and water content has evaporated.
5. Add vinegar and cook for another 5 minutes till it reaches saucy consistency.
6. Switch off the flame and allow to cool and then transfer to a bottle.

• To check the consistency, pour little on a plate and tilt the plate, if the sauce is runny it is not ready. If the sauce is thick and not runny, it is ready.

Recipe Source: Mahima's Cooking Class (YouTube)