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Ketchup is a legacy of the Raj - the British presence in India - which gave us a taste for spicy, sweet-sour sauces. Making your own ketchup allows you to experiment with spices: you could replace the ground ginger with fresh, for instance, or include a couple of fiery, dried chillies. It's hard to estimate the yield, one tomato being more watery than another. Just simmer until it looks and tastes right.
Makes: about 800ml
This recipe was first published in August 2002.