Recipe for tomato ketchup for 10 liter

• Onion chopped 12g g
• Garlic 8g
• Cloves 3 g
• Spices 4 g
• Mace 0.8 g
• Cinamon 8g
• Red chillies powdered 4 g
• Salt 100 g
• Sugar 300 g
• Vinegar 250 ml
• Spices (cardamom, black pepper, cumin) 4 g
• Slight variation can be made depending upon market demand
• One third of sugar should be added initially at the start of boiling to protect red color
• The rest of sugar should be added when the ketchup is almost ready
• Salt bleaches the tomato color so should be added towards the end of boiling
• Vinegar should be added when the ketchup thickness sufficiently
• All the spices should be packed in muslin cloth and dip in the juice during boiling
• At the end the bag is taken out and squeezed to the ketchup
• Boiling till whole mass becomes one third or thick enough and added rest of sugar and salt
• Sodium benzoate is used as preservatives: 285 mg per kg of finished products
• Hot ketchup if filled is sterilized bottle and then sealed immediately and then pasteurized and allow cool in room temperature