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Tomato Ketchup Recipe


1 1/2 kgs Tomatoes (Tamatar) 
1 tsps chilli powder 
1 1/2 cups Sugar (Cheeni) 
2 Cloves (Lavang) 
1 Cardamom (Elaichi Moti) 
1/4" piece Cinnamon (Dalchini) 
2 tsps chopped Ginger (Adrak) 
4 cloves Garlic (Lasun) 
1 cup Vinegar (Sirka) 
2 tsps Salt (Namak) 
1/2 tsp glacial acetic acid 
2 tsps sodium benzoate 

How to make tomato ketchup:

  • Chop the tomatoes, garlic and ginger and put in a degchi and cook on a low fire till tender and thick.
  • Pass through a sieve.
  • Add vinegar, sugar and chilli powder and cook until thick.
  • Add acetic acid and sodium benzoate mixed in 1/4 cup boiling water.
  • Pour the ketchup in bottles and cork tightly.
  • Use after one week. This tomato ketchup can be kept for one year.