Ingredients
| Quantity | Measure | Ingredients | Description: |
|---|---|---|---|
| 1.5 | Kilogram | Tomatoes | |
| 3/4 | Kilogram | Sugar, Table | or less |
| 0.5 | Bottle | Vinegar | |
| 5 | Nos. | Chillies Red Dry | long |
| 2 | Twigs/Sprigs | Bay Leaves (Tejpatta) (Dry Cinnamon Leaf) | |
| 1 | Teaspoon | Aniseed (Suwa, Shopa) | Aniseed (Badhi Shep) |
| 3/4 | Teacup | Methi - (Fenugreek) | |
| 6 | Nos. | Cloves (Lavang) | |
| 3 | Sticks | Cinnamon (Dalchini) | |
| Half | Teaspoon | Nutmeg (Jaiphal) | powder |
| Quarter | Teaspoon | Mace Powder/Javitri | Mace powder |
Method
Pour boiling water on tomates - keep covered for a minute. Drain and immerse in cold water. Skin and put it in the blender and make a pulp.
Dissolve sugar in vinegar.
Cut chillies and bay leaves in small pieces.
Combine all ingredients and cook for about an hour on slow flame together with the tomato pulp.
Two teaspoons chilly powder may be added if desired.
Strain in a strainer
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