Ingredients:

• 2.5 kg – ripe Tomatoes
• 200 g -sugar
• 1/4 cup – salt
• 1/4 cup – Red Chilli powder
• 1/2 tsp – citric acid
• 150 ml – brown cooking Vinegar
• Crush to coarse bits:
• 1 inch piece Cinnamon
• 6-7 Cloves
• 2 Bay Leaves
• 2 large black Cardamoms

Method:

1. Tie crushed spices in a clean muslin cloth to form a pouch.
2. Wash and wipe tomatoes dry.
3. Chop and boil, without adding water.
4. Take care to stir frequently.
5. When tomatoes get soft, blend to a smooth puree.
6. Strain, discards seeds and skins.
7. Bring back to boil in a heavy, deep saucepan.
8. Put in spice bag, allow to boil in it.
9. When reduced to half, add sugar and salt.
10. When almost done (by plate test), add chilli and vinegar.
11. Boil again for 2-3 minutes. Remove spice bag.
12. Take it off the flame, add citric acid, stir well.
13. Pour into sterile bottles, cool, close caps, seal with wax.
14. Once bottle is opened for use, refrigerate.

Recipe courtesy of Saroj Kering