Tomato Ketchup

Ingredients

• 1 kg Tomato
• 1 1/2 Tablespoons Salt
• 2 Tablespoons Sugar
• 1/2 cup Vinegar (sour vinegar)
• 1/4 Teaspoon Potassium metabisulphite (K.M.S.)
• 3 Cinnamon (small pieces; ground coarsely with the ingredients below and tied into a muslin bundle)
• 4 Cloves (for the spice bundle)
• 4 Cardamom (for the spice bundle)
• 4 cloves Garlic (for the spice bundle)
• 6 (அ) 1/2 Peeled small onions or big onion (for the spice bundle)
• 1/2 Teaspoon Cumin (for the spice bundle)
• 1/2 Teaspoon Pepper (for the spice bundle)
• 3 Green chili (for the spice bundle)

Instructions

1. Buy well-ripened, firm red tomatoes.
2. If there's any green part near the stem, cut it off.
3. Heat water in a wide, large vessel.
4. When the water starts to boil, add the whole tomatoes and heat until it comes to a boil once.
5. Turn off the stove and cover for a few minutes.
6. Drain the water, peel the tomato skins, grind thoroughly, and strain.
7. Pour the strained tomato juice into a large vessel, drop in the thin cloth-wrapped spice bundle, and let it boil well.
8. Once the tomato has boiled down to a third and thickened, add salt and sugar, and remove from heat.
9. Once removed from heat, mix in the vinegar and potassium metabisulphite.
10. Once fully cooled, take out and discard the tied spice bundle.
11. Pour into a clean, dry bottle and seal with a lid.