Recipe
Ketchup:
- Tomatoes = 4 kg
- Sugar = 450 g
- Ginger = 50 g
- Onion (Chopped) = 800 g
- Chillies = 10 g
- Garlic = 100 g
- Ground Spices = 10 g
- Salt = 10 g
- Sodium Benzoate = 4 g
- Vinegar = 10 mL
- SMC Raspberry Red Colour = 1 g
- SMC Orange Red Colour (80:20) = 0.5 g
Chutney:
- Tomatoes = 1 kg
- Sugar = 750 g
- Ginger = 7.5 g
- Onion (Chopped) = 750 g
- Chillies = 20 g
- Garlic = 30 g
- Ground Spices = 10 g
- Salt = 20 g
- Sodium Benzoate = 1 g
- Vinegar = 10 mL
- SMC Raspberry Red Colour = 1 g
- SMC Orange Red Colour (80:20) = 0.5 g
Procedure
- Take fully ripe tomatoes.
- Wash and trim over-ripe, decayed or green parts by using stainless steel knife.
- Add all ingredients (except vinegar and sodium benzoate) to the tomatoes.
- Cook to a homogeneous consistency.
- Remove the skins and seeds by passing the mixture through a fine pulper or muslin cloth.
- Add glacial acetic acid and cook further for 10 minutes.
- Add sodium benzoate.
- Pour the hot ketchup or chutney into clean dry bottles and seal.
- Cool in air and store in a cool dark place.
