Tomato Ketchup Recipe By Food Fusion

Ingredients:
-Tamatar (Red Tomatoes) 2 & ½ kg
-Lehsan (Garlic) cloves 8-10
-Adrak (Ginger) cubes 3 inch piece
-Pyaz (Onion) 1 medium
-Darchini (Cinnamon stick) 1
-Laung (Cloves) 3-4
-Cheeni (Sugar) 200 gms
-Lal mirch powder (Red chili powder) 2 tsp
-Namak (Salt) 1 tsp or to taste
-Mustard powder ½ tsp
-Sirka (Vinegar) 1 Cup

Directions:
-Wash and cut tomatoes in cubes.
-In pot,add tomatoes,garlic,ginger,onion,cinnamon stick,cloves and mix well.
-Cover and cook on low flame for 30 minutes and keep stirring in between.
-Remove cinnamon stick,pour whole mixture in a bowl and blend until fine puree,strain well though fine sieve.
-Put it on stove,in tomato puree,add 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.
-Let it cool (yields: 1 litre tomato ketchup) and store in a dry & clean jar for up to 2-3 weeks in refrigerator.
-Tomato ketchup is ready.

Recipe in Urdu:

Ajza:
-Tamatar (Red Tomatoes) 2 & ½ kg
-Lehsan (Garlic) cloves 8-10
-Adrak (Ginger) cubes 3 inch piece
-Pyaz (Onion) 1 medium
-Darchini (Cinnamon stick) 1
-Laung (Cloves) 3-4
-Cheeni (Sugar) 200 gms
-Lal mirch powder (Red chili powder) 2 tsp
-Namak (Salt) 1 tsp or to taste
-Mustard powder ½ tsp
-Sirka (Vinegar) 1 Cup


Directions:
-Tamatar ko dho ker cubes mein cut ker lein.
-Pot mein tamatar,lehsan,adrak,pyaz,darchini aur laung dal ker ache tarhan mix ker lein.
-Dhak dein aur halki ancch per 30 minutes kliya paka lein aur bech mein chamcha chalatay rahein.
-Darchini ko nikal lein,saray mixture ko bowl mein dal dein aur ache tarhan blend ker lein yahan tak ka fine puree bun jaye aur fine sieve ki madad sa strain ker lein.
-Stove per rakh dein,tamatar puree mein lal mirch powder,namak,mustard powder aur sirka dal ker ache tarhan mix ker lein,ubal anay ka bad halki sa darmiyani ancch per 35-40 minutes kliya garha hunay tak paka lein (plate technique method sa check ker lein) aur pani reduced hunay tak paka lein (approx. 8-10 minutes) aur dubara plate technique method sa check ker lein.
-Thanda ker lein (yields: 1 litre tomato ketchup) aur dry & clean jar mein dal ker 2-3 weeks kliya refrigerate ker lein.
-Tomato ketchup tayyyar hai.

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