Ingredients:
1 & 1/2 kg Tomatoes
5-6 Cloves
12-15 Black pepper corns
2-3 Cinnamon sticks
1 small Onion
3 cup Water
Salt to taste
1 tbsp Red chili powder
1 & 1/2 cup Vinegar
1 & 1/2 cup Sugar

Directions:
Take a cloth add cloves, black pepper, cinnamon sticks and tie a knot.
In a pan add tomatoes, onion and knotted cloth.
Add water, cover the lid and cook for 20 to 30 minutes on medium flame.
Let it cool.
Add the tomatoes mixture in a blender, squeeze out the juice from knotted cloth and blend it well Strain the tomatoes mixture.
In a pan add strained tomatoes mixture.
Add salt, red chili powder and mix it well.
When mixture start bubbling add sugar and let it dissolve.
Add vinegar and cook until thickens.
Let it cool and your tomato ketchup is ready.
Store in an airtight jar for up to 2 months.