Page 31 - Horticulture Practical Guide

Cinnamon ½ Tsf
Clove ½ Pinch
White Vinegar 5-6 Tsf. (20-30ml) Or

Acetic Acid ½ Tsf. (3-5ml)
Sodium benzoate ¾ g (750 mg)
Procedure:-

Select sound healthy ripe tomatoes having deep red colour. Wash them properly with clean
water. Cut them into pieces, while cutting the green and yellow portion must be removed as it makes the
ketchup inferior in colour and lavour .Boil till seed and skin gets separated. Separate the seeds and skin
through any stainless steel sieve. Boil the tomato pulp to the thickness of 1/3 the quantity of tomato pulp.
Add sugar in two part, one part of sugar be added in the beginning and second half of the sugar when the
pulp is reduced to half. Grind all the spices coarsely and boil these spices in a little quantity of water. Take
the spices extract and ilter it through muslin cloth add extract to the boiling tomato pulp and also add
the extract of onion, garlic and ginger. The required quantity of salt be added at the end. Tomato ketchup
0
will be ready for taste when the total quantity of tomato pulp is reduced to 1/3 or its TSS is about 25 B.
rd
Add to it required quantity of sodium benzoate mix it properly and then add to it required quantity of
Acetic acid or vinegar. If vinegar is added again boil it so that excess water of vinegar is removed. Fill the
hot ketchup in clean bottles. Seal them properly and keep at any cool and dry place.

Tomato Chutney
Recipe
Tomatoes 3 kg
Salt 30-50 g

Onion 50 g to 100 g
Cloves ½ Tsf
Red Chilly 1 Tsf (5g)

Black Pepper 1 Tsf (5g)
Sugar 1.5 kg
Ginger 1 Piece (small)
Garlic 1 Pod

Zeera 1 ½ Tsf (10-15g)
Mothi Ellachi 1 Tsf

Tomato Sauce
Recipe
Tomatoes 5 kg.

Sugar 400 gm
Salt 50 gm
Onion 100 gm

Garlic 1 Pod
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