October 2, 2017

Preparation of Tomato Ketchup and Chutney (English)

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.

 723 Total Views

Leave a Reply

Your email address will not be published.

WhatsApp chat