| Makes
about 1 1/2 lbs (600 grams) ketchup |
| INGREDIENTS: |
 |
4
lbs ripe tomatoes |
 |
|
1
lbs red onion, peeled and diced |
|
2
-3 celery sticks, diced |
|
½
chili pepper, sliced (more or
less according to taste) |
|
1
inch ginger root, peeled and diced |
|
1
tablespoon coriander seeds |
|
1
teaspoon ground cloves
|
|
Seeds
from two cardamom pods |
| |
(You
can usually get this in the ethnic
foods aisle at your grocery store,
and it adds a nice, special taste,
but if you have difficulty finding
it, just leave it out) |
|
A
pinch of freshly ground nutmeg |
|
A
pinch of ground cinnamon |
|
1
teaspoon salt |
|
1
¼ cups cider vinegar |
|
1
cup sugar (more or less according
to taste) |
| |
|
PREPARATION:
|
|
Blanch
the tomatoes in boiling water
for a few seconds, and remove
skin |
|
Blend
all the ingredients in a food
processor |
|
Transfer
to suitably sized cooking pot
and bring to a boil over medium
heat, and then simmer on low heat,
with no cover, for 45 - 60 minutes |
|
Strain
the ketchup into a separate bowl
to get rid of all the lumpy bits |
|
Return
to cooking pot, re-heat and simmer
over low heat, stirring occasionally
until the ketchup reaches the
required consistency. This should
take about 2 hours, but can vary
according to the size of the cooking
pot and heat level. |
|
Transfer
the ketchup to sterilized storage
jars while it is still hot. |
|
Sealed
and stored in an airtight
food saver container such
as a preservative jar or a ziplock
storage bag, the ketchup should
keep for at least three months.
Once opened, store in a refrigerator |
