Jams, Morabbas, Squashes and Sauces XV

(Contd. from previous posting)

Tomato Ketchup

Preparation time: 45 minutes   Shelf life: 6 months if refrigerated

Ingredients

 

Ripe but firm tomatoes

Onion

Garlic

Ginger

Sugar

Red chilli powder

Garam MaSAlA

Cumin seeds powder

Black pepper powder

Salt

Citric acid crystals

Vinegar (white)

Sodium Benzoate

Red colour

 

1 kg

25 gms

3 cloves

½ inch piece

100gms

1 tsp

½ tsp

¼ tsp

¼ tsp

to taste

1 tsp

2 tbs

½  tsp

a few drops

 

Method

Wash and clean the tomatoes well and blanch them in piping hot water for 10 minutes and then keep them in cold water for a few minutes. Peel the skin and mash on a sieve to remove the seeds. Collect the juice and segregate the pulp to be added to the juice. To this add grated onion, ginger after scrapping its skin, and mashed garlic. Grind in a food processor and strain squeezing the contents. To this add 1/3rd of sugar and boil. Powder the garam maSAlA, cumin seeds and pepper after sautéing them and boil with red chilli powder adding a little water. Filter this and add to the boiling tomato juice mixture. After the whole contents thicken, add the citric acid crystals, remaining sugar and salt. Keep stirring constantly to enable the contents achieve the consistency of ketchup. Remove from the fire. Now add the colour, vinegar and sodium benzoate dissolved in a little water. Mix well and fill in the bottles after the contents cool, leaving head room as usual before closing with airtight lid.

Tomato Ketchup 

Variation

You can add one or two pieces of clove (Lavang), 2 bulbs of cardamom (Elaichi) and a small piece of cinnamon (Dalchini) to the spice group for more pep. In that case either you can omit garam maSAlA or retain it. If the contents or thin, you can mix a little corn flour in cold water and add to the contents to the boiling mixture just before removing it from the fire.

In all the preparations, always taste a little to adjust the deficient ingredients like citric acid, salt and sugar.

Tomato Chilli Ketchup

 Preparation time: 45 minutes   Shelf life: 6 months if refrigerated

Ingredients

 

Ripe but firm tomatoes

White Onion

Garlic

Red chillies  (Medium)

Coriander seeds powder

Salt

Vinegar (white)

Corn flour

Sodium Benzoate

Red colour

 

1 kg

25 gms

2 cloves

15

1 tsp

to taste

4 tbs

2 tbs

½  tsp

a few drops

 

Tomato Chilli Ketchup

Method

Proceed as above to extract tomato juice with pulp without seeds. Make a paste of red chillies, garlic and onion with coriander seeds powder. Add all these with salt and boil for 30 minutes and strain. Mix the corn flour in a little cold water well and add to the above and boil all again simmering the flame till the contents become thicker. Remove from the fire. Add vinegar, sodium benzoate dissolved in a little water and the colour. Taste and adjust ingredients that seem to be deficient. If need be heat for some time and bottle after the contents become cold leaving head room before closing with airtight lid.

(Concluded)

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