For 1 kg Tomato Ketchup 2 to 2.25 kg Tomatoes For Potli - 3 to 4 cloves of Garlic 1 Small Cinnamon Stick 3 Cloves 8 to 10 Black Peppercorns 1 Cardamom 1 Mace piece 1 Small Onion 1/2 cup Water A little more than 1/2 cup Sugar (Add more / less as you like) 1 tbsp Pink Salt 1/3 cup Vinegar (You can adjust based on how tangy you like it to be) 1 tbsp Kashmiri Red Chilli Powder You need to cook the ketchup on medium flame. First cook the puree to that it is thick & then add in the sugar + other ingredients. Cover it & cook it because that enhances the colour of the ketchup. I have not added any preservative or colour here. 🌟 Vishesh Tippani - Make sure the bottle is sterilized, wash the inside with boiling hot water & leave it inverted on a clean towel - Fill the ketchup HOT & then cap it. Let it cool to room temperature. - Store refrigerated.
Hello, I hail from the hinterland of Chhattisgarh. During my childhood packed food wasn’t easily available in my village. So my mom used to prepare tomato ketchup in the exact similar way.
@@skroudgepehle tu thoda nasheli duniya se dimag hatake asli duniya me jeena sikh...lagta bohot jyada drug ka nasha krta hai tu 😂😂😂 is liye har jagah drug hi najar ata hai...
Hiii Aap ke vedios bahot bahot achhe hote he Very nice.. Very easily aap recipes dikhte he.. Your induction is very good.. Chhotu sa Cute sa Kon si company ka he..👌👍♥️♥️♥️
