Chili garlic Tomato Ketchup

2 kg tomatoes (unpeeled)300 gm onions or apple or potato, chopped½ cup garlic cloves, chopped1 Bay leaves1/2 tsp whole cloves1/2 tsp whole staranise , crushed1/2 tsp whole mace1 cinnamon stick1/2 tbsp celery seed1/2 tbsp dry mustard1/2 tsp black peppercorn1 cup white sugar1 cup white vinegar3 tbp Crushed chili4 tsp saltWash ,2kg 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 hours, stirring occasionally.Add vinegar, sugar, and chilli and thick. .
Discard the spices. Add salt to mixture; simmer till of desired consistency reguired, Pour the ketchup in bottles and cork tightly, leaving 1/2 inch headspace.