First of all cut fine red ripe tomatoes and add a little water and boil it in the cooker for 10 minutes.
After that we'll put an onion and some garlic buds and boil it in the cooker.
Then after heating one cup of water and 1 cup of sugar in the pan, we will make its syrup by cooking it for 10 minutes.
In which we will add half teaspoon red chilli powder, one teaspoon Kashmiri red chilli powder, half teaspoon salt and cook it on low flame for 5 minutes.
After that we will grind boiled tomato onion and garlic all in the mixer and after grinding and remove its peel and pulp.
We will put his pulp in our sauce.
You can also use food color here to do a little color.
But without food color, very good color comes from peppers and tomatoes.
After adding the pulp, cook for another 10 minutes.
Then we will put three to four teaspoons of white vinegar and stir well.
When our chutney is made, we will dissolve one teaspoon of arrowroot in three teaspoons of water and add it.
Instead of arrowroot, you can also put a corn floor. This will thicken the sauce slightly.
After that we will let the chutney stay a little thinner, as it will freeze and thicken after it cools down.
In this way, our tomato ketchup is prepared and when the tomato ketchup gets cold, keep it in a clean glass jar and it does not spoil due to vinegar for 1 month.
If you put preservatives in it, it does not worsen for years.
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