How To Make Tomato Ketchup

Ingredients

• 1½ cups canned tomato puree 
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried ginger powder (saunth)
• 1 teaspoon red chilli powder
• 1 teaspoon black salt
• 2 teaspoons salt 
• 2 teaspoons sugar
• 2 teaspoons vinegar
• 2 teaspoons oil

Method

1. Heat a non-stick pan, add canned tomato puree, garlic powder, onion powder, dried ginger powder, red chilli powder, black salt and salt and mix well. 
2. Add sugar and mix, continue to cook, stirring every few minutes, for 10-15 minutes or till the mixture thickens while. 
3. To check consistency, drop a small portion of the ketchup on a plate and if the pulp is getting separated then it means, the ketchup needs more cooking. Continue to cook till the mixture comes together and the pulp does not separate. 
4. Once the tomato pulp is not separating, it means it is ready and switch the heat off. Add vinegar and mix well. 
5. Add oil and mix well. Allow the tomato ketchup to cool completely. 
6. Once cooled, transfer the tomato ketchup into a sterilized glass jar. Store and use as required.