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Homemade tomato ketchup.. u can make around 800ml..
Published On: 25 Sep 2006
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
for more details, click the name of the ingredient
Bengali: Laban / Noone
Chop tomatoes into small pieces.
Place them in a pan with all the other ingredients and leave aside closed for 30 mins.
After that, bring the mixture to boil and let it bubble gently on low heat for 30 mins.
Keep stirring in between.
:- As tomatoes have lots of juices, see that the mix does not stick.
When u have a thick gravy, remove from pan and sieve it leaving behind all the other ingredients.
Return the sauce to pan and bring back to boil.
Turn down to simmer and reduce it to a rich thick sauce.
Allow it up to one and half hours.
Taste and adjust the seasoning and sugar.
When its cool, keep in jars, with lids stongly seal.
When cool, keep in fridge and take and use when ever needed.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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