Chili garlic Tomato Ketchup

Wash tomatoes (unpeeled), apple or potato or onions, and garlic cover with water and boil gently until the vegetables are soft.

This shortens the boiling time required to reach the correct consistency of the sauce later on.

Purée ketchup in batches in blender until smooth and Pass through a sieve.

Tie in a bag, Bay leaves, celery seeds, mustard seed, peppercorns and cinnamon, and add with puree in cooking pan.

Bring to the boil slowly and simmer for 1 hour, stirring occasionally.

Add vinegar, sugar, and chili and thick.

Discard the spices. Add salt to mixture; simmer till of desired consistency required.

Pour the ketchup in bottles and cork tightly, leaving 1/2 inch headspace.

Chef Tips:

To ensure a deep red sauce:

Tomatoes should be ripe and red.

Green chlorophyll turns brown on heating, so remove any green bits of tomatoes, before cooking.

Use white vinegar only.

If the sauce is too thin, you can add a little corn starch dissolved in cold water towards the end of cooking.