Cuisine: American
Ingredients:
Ripe Tomatoes - 4 medium
Cinnamon (crushed) - 1 inch
Clove - 1
Garlic cloves (crushed) - 8
Ginger (chopped) - 1/2 inch
Jaggery powder - 2 tablespoons
Tamarind paste - 1/2 teaspoon
Salt - 1/2 teaspoon
Red chili powder (medium spicy) - 1/2 teaspoon
Method:
Rinse the tomatoes thoroughly and chop them into medium sized pieces. Take a small piece of thin cotton cloth. Put crushed cinnamon, clove, crushed garlic cloves and chopped ginger into the cloth and tie a knot. Put chopped tomatoes and the spices bundle into a pressure cooker and cook for 3 whistles. Once the pressure releases, open the lid and take out the spice bundle. Once the cooked tomatoes have cooled down, grind them into a fine paste without adding water. Then, strain the tomato paste. Heat a deep pan and add the strained tomato paste into it. Add jaggery powder, tamarind paste, salt and red chili powder. Mix until everything combines well. Cook until the mixture becomes thick while stirring occasionally. Once the ketchup has become thick enough, turn off the flame and let it cool. Enjoy Tomato Ketchup with french fries, patties, fritters, dosa, idli and many more !
Note:
This recipe of Tomato Ketchup lasts for 2 days without refrigeration.
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