4. How to make tomato ketchup:
• Chop the tomatoes, garlic and ginger and put
in a degchi and cook on a low fire till tender
and thick.
• Pass through a sieve.
• Add vinegar, sugar and chilli powder and cook
until thick.
5. • Add acetic acid and sodium benzoate mixed in
1/4 cup boiling water.
• Pour the ketchup in bottles and cork tightly.
• Use after one week. This tomato ketchup can
be kept for one year.