Mangalorean Recipes

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Tomato Sauce

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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


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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