Ingredients:
| Quantity | Measure | Ingredients | Description |
|---|---|---|---|
| 1/2 | Teaspoon | Cinnamon Powder | |
| 1/4 | Teaspoon | Cloves (spice) | |
| 1/4 | Teaspoon | Garam-Masala * | |
| 60 | Ml. | Gelatin | pectin |
| 1/2 | Teacup | Lime Juice | |
| 1 | Piece | Lime Peels | grated |
| 4, 1/2 | Teacup | Sugar | |
| 1 | Kilogram | Tomatoes | ripe and plump |
Method
1. In a food processor, puree the peeled and de-seeded tomatoes.
2. Place tomatoes puree in a saucepan, bring to a boil and simmer, stirring occasionally, for 10 minutes.
3. Measure 3 cups tomato pulp into a heavy pan. Add lemon juice, lemon peel, the spices and gelatin - pectin, mixing well.
4. Bring to a full boil, stirring occasionally. Add sugar all at once. Bring to a full boil again. Boil for one minute, stirring constantly. When the sugar has dissolved
5. Remove pan from heat. Pour mixture into hot, sterilized jars and seal. Be sure to leave 1/2-inch head space before sealing.
* Recipe in Mangalore/Goa - Masalas
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